Report on the Exhibition of Cheese at Chester. 407 



fully in explanation of the course pursued by the judges, and in 

 justification of their award, if the public had had the same means 

 of testing the correctness of the decisions as is afforded in other 

 departments of the show. Mere external examination of a cheese 

 is not sufficient to determine its quality ; and more than tliis 

 could not be allowed to the public ; for if it were, the dama2;e 

 might be serious. The very natural desire of the spectators to 

 taste some of the cheeses is so great that it requires the strictest 

 surveillance to prevent their doing so. It would be well if by 

 sale of small portions, or by some other arrangement, they could 

 at any future show be allowed to gratify their curiosity, at least 

 so far as the prize cheese is concerned. 



Since the show I have been favoured with some opinions and 

 observations from the judges, chiefly in answer to inquiries 

 which I have made from them ; and although they are not so 

 favourable as 1 could have wished, I feel nevertheless bound to 

 communicate them. 



And first, as to the colouring matter " Annatto ;" its effect 07i the 

 appearance and flavour of Cheese, and on its sale in particular 

 districts. 



Of the 58 samples of large cheese shown in Class 1, Mr. 

 Hewitt, one of the London judges, says : — 



" Above half of them were defective in colour, and flavour. ... I mean 

 as respects those which were not true in colour,* that there were in some 

 light spots or specks, and in others a dark or shady colour. A perfect colour 

 may he either deeper or lighter ; but it must be true, clear, and all alike. 

 I do not think there were above one or two samples that bad too much colour, 



so as to be a deep or foxy red 1 cannot say much about ' annatto.' 



Sometimes it is inferior ; but good colouring matter, if not properly used, 

 will cause a cheese to be bad in colour. I have heard of vitriol being used, 

 and in such cases, when the cheese is cut, the colour will appear true and 

 perfect, but on being exposed to the air, it goes bad." 



Mr. Edward Corderoy, the other London judge, says : — 



" The colour, where it is genuine, makes not tbe slightest diiference in the 

 quality or the keeping character of the cheese. Coloured cheese is preferred 

 here from habit. Where ' annatto ' is bad, it affects the flavour and quality 

 injuriously." 



Mr. John Moss, the Manchester judge, says : — 



" About twenty years ago this neighbourhood took largely of coloured 

 cheese, and Yorkshire none else ; now, nine-tenths of the cheeses sold here for 

 consumption in this locality are tvldte, and several of the large towns in York- 

 shire are now using that kind As to which is best, the red or white, 



entirely depends upon fancy ; I would take white. I think I can safely say 

 that this town takes the white cheese at a higher price than any other town 

 gives for coloured. London factors for a fancy lot sometimes give a long price, 



* The term true coloured amongst cheesefactors means of uniform colour. When 

 cheeses have not this appearance they ai'e rarely of good quality. 



