4.04 Report on the Exhibition of Cheese at Chester. 



there were 118 exhibitors of old cheese (from 9 to 12 months 

 old), besides 59 of new. There was, however, one disadvantage 

 at Chester which does not attach to the local shows — the new 

 cheese (Class 3) had most of it necessarily been made only 

 about two months previously, and some of it was, therefore, too 

 young for use, and consecjuently too young to be judged. It is, 

 however, right to state, that " early maturity " even in cheese- 

 making is often aimed at, and that cheese is not unfrequently ready 

 for the Manchester market, when not more than two months old. 



There is an impression, I believe, existing in the minds 

 of some of the exhibitors which I wish to remove — that, in 

 awarding the prizes, a degree of favouritism was shown by the 

 judges towards the coloured cheeses, which are principally made 

 for the London market ; and also that there were too many 

 judges from London, or judges representing the London taste., 

 which is still unfortunately in favour of coloured cheese.* It 

 will not be diflicult, I trust, to show that such surmises are not 

 in any way grounded upon fact. In doing this I will state first 

 the course adopted in the appointment of the judges. Twelve 

 were nominated by the local committee at Chester, and from 

 these six were selected by the Council in London, two being 

 resident in that city, one at Birmingham, one at Manchester, one at 

 Liverpool, and one at Tarporley. It so happened, however, that, 

 in consequence of the illness of one of the London judges, the 

 cheeses in Classes 1 and 2 were adjudged before his substitute 

 (also from London) arrived ; so that for these classes there was 

 only one London judge present, whose influence, even had it been 

 unduly exercised — which I am sure it was not — would hardly 

 have fjad the effect of biassing his colleagues. In Class 3, where 

 both the London judges were present, and where both coloured 

 and uncoloured cheeses competed, it will be seen that the prize 

 was given to the latter kind. 



Much speculation was rife before the show as to the modus 

 operandi which would be adopted by the judges in the discharge 

 of their onerous duties, and in arriving at their decisions ; and it 

 was, I believe, supposed by some that they would have to taste^ 

 if not to cat, at least a small portion of each of the 724 cheeses 

 exhibited. Fortunately for the judges, this was not necessary- 

 It will not perhaps be out of place if I describe the process 

 adopted. In the first place, the cheese of each exhibitor Avas 

 bored with the iron augur or scoop used by cheese-factors, and 

 the specimen thus obtained was examined as to colour, compo- 

 sition, and odour. Occasionally the consistence, and, still more 



* One of the country judges says he has heard Londoners say they could notOeui- 

 white cheese, they liked the cheese to be of the natural colour. 



