THe JOURNAL 



or 



^fie department of Mgricufture 



or 



VICTORIA. 



Vol. X. Part 12. 



loth Deeembep, 1912. 



GOOD AND FAULTY CHEESES EXHIBITED AT THE 

 ROYAL SHOW, 1912. 



Report by G. C. Saivers (Cheese Expert). 



Fig. 1. — This lot of cheese is regular in make and size, and most 

 suitable for exporting to the London market. The English grocers 

 prefer it to the smaller size, as they claim there is less waste in cutting 

 up on the counter. 



CHEESE FOR EXPORT. 



Bemarls. — The flavour is clean, body and texture solid, firm and 

 smooth. Finish — neat with close rinds. 



The flavour of a prime Cheddar cheese should have both the aroma 

 and flavour of a nut. It should melt in the mouth, producing not only 

 an agreeable flavour, but leaving a most pleasant after-taste. If either 



]-v>4 2 a 



