] oiinial of Agriculture. 



[8 April, 1908. 



Packing. 



In the export class some crates were of bad shape, and too much 

 space was allowed for each cheese. The sizes were fairly suitable this 

 year, but it would be better if the 80 lb. sizes were adopted. Crates 

 should be bound with wire. 



General Remarks. 

 The secret of successful oheese-making i^ based upon three conditions, 

 viz., proper care of the milk bv the supplier, proper handling of the milk 

 by the maker, and proper curing of the cheese. In judging the cheese at 

 the Exhibition, we found evidence of neglect in the conditions mentioned 

 much more pronounced in the former and latter than in the second. 



&ir^'4-t 



cheese for export. 



I. Badly finished cloths — too long and rough; 2. Good finish; 3. Suitable for 

 export and showing good finish. 



Care of the Milk. — There was strong evidence of the supplier not 

 taking proper care of the milk — delivering it to the maker in an over-ripe 

 condition. This was characterised by the fact that many cheese were sour, 

 " acidy," and crumbly. On the whole the cheese were fairly well made, 

 showing that the makers had done their |);irt as well as could be expected 

 under the circumstances. 



Defects in the Manufacture. — The principal defect due to the making 

 was that where the cheese was open and loose in texture. This is generally 

 caused by not giving the curd sufficient time after removing the whey 

 before salting. On the whole the cheese were well finished, but we con- 

 sider that the finish could be improved by getting larger and proper hoops 

 for pressing. 



