408 Report on the Exliibition of Cheese at Chester. 



and so do we, . . . Jackson's cheese was white, and it was the best at the sliow 

 for its year. Ankers's was all hut white for Class 1 : it was so pale that we 

 were nearly disqualifying it." 



Mr. James Watson, the Birmingham judge, says: — 



" The greatest part of the consumption in this neighboiu-hood is of pale or 

 ■uncoloured cheese, the produce of the counties of Derby, Stafford, Warwick, and 

 Leicester. These are made thin and flat, varying in weight from 10 to 40 lbs. 

 In this and the adjacent mining districts of South Staffordshire and Worcester- 

 shire, the heavy consumption is of cheese weighing from 20 to 30 lbs. each. 

 Cheshire is only in limited demand : we require fine qualities of it coloured, 

 the bright straw colour being preferred." 



Secondhj, as to the quality of the Cheese exhibited, and some 

 remarks on the different varieties. 



I have already quoted Mr. Hewitt's remarks on the large-sized 

 cheeses in Class 1. Of the others in that class he says, " they 

 were chiefly of middling quality." Referring to Class 2, he 

 says :— 



" There were about forty samples of uncoloured cheeses, not less than 50 lbs. 

 weight. Many were very indifferent, and some in rough condition, known 

 technically as lioneycoml cheese. These we do not approve, and would not by 



any means recommend as worthy of imitation The new cheeses made 



in 1858 were exhibited under unfavourable circumstances. The period was 

 too early (July 19) to show any new cheese to advantage, and the weather 

 being warm prevented the cheese being settled and cool enough for examina- 

 tion ; but there were about fifty samples of new cheeses not less than 60 lbs. 

 weight of very good fair character and condition." 



Of the smaller-sized cheese shown in this class, Mr. Hewitt 

 says : — 



" There might have been better specimens exhibited and more encourage- 

 ment given to this very useful size in cheese." 



Mr. Watson (Birmingham) says : — 



" The honeycomb description (some of which was shown at Chester, and is, 

 I understand, in high repute in some of the Yorkshire towns) is never seen or 

 inquired for here. To obtain this cheese in its mity and decomposed state, a 

 great sacrifice of weight is entailed. As a rule, 1 should say the coloured 

 cheese brings the highest price of Cheshire make. I am, however, told that 

 the honeycomb description will in some towns bring a fancy price ; but, as it 

 entails a considerable sacrifice in weight to prepare it, I conclude it is not 

 desirable to stimulate its production. I adhere to the principle, and lay it 

 down as a rule, that it is desirable to produce a marketable article in the 

 shortest time — regard, of course, being had to expense in so doing. The old 

 cheese shown at Chester^ being kept beyond the usual time, was fairly tested 

 as to its keeping qualities. For the new cheese, made in 1858, I consider the 

 f^how was too early, especially for the large thick kind ; neither our dairymen 

 iior science liaving yet discovered a process by means of which ripeness at that 

 early period can be efieeted. Thinner and smaller cheese would have a better 

 chance ; but even for this class a month or two later would be more de- 

 sirable," 



