8 April, 1908.] CJicese hlxliibils at tJic l.N.A. Rxliibition. 



High Temperature and Curing. — The greatest and most serious defect 

 in the cheese exhibited was in the curing. Every cheese showed signs of 

 being overheated either while being cured or during transportation, and 

 many of them were spoilt. A cheese is only half made when it leaves 

 the press, and it can be spoilt or improved during the process of curing. 

 No matter how well the supplier may care for the milk, no matter how 

 much care and pains the maker may take in the manufacturing process, if 

 the cheese is not subject to a proper condition for curing, the flavor and 

 texture are greatly injured thereby. It has been found through various 

 experiments that a temperature between 55 degrees and 60 degrees is best 

 s,uited for the proper curing of cheese. A temperature even as high as 65 de- 



CHEESE CRATES. 

 I. Shape unsuitable and boards too close together; 2. Suitable shape, showing 

 wire binding, and laths placed at proper distance apart. 



grees may be allowed without any great injury being done to the cheese, but 

 this we consider is the safety point ; beyond this there is some risk, espe- 

 cially if the cheese is made' from poor 'milk. If Australia is ever going 

 to take a position in the exporting of cheese to the Home market, the first 

 things to be considered are proper care of the milk and proper curing. 

 If it is possible to keep the milk at a temperature below 65 degrees at 

 the farm and to deliver it to the cheese-maker clean, and in that condition 

 cure the cheese at a temperature of 60 degrees, there is no reason why 

 Australia should not compete in the Home market with any country in the 

 world. 



