MARKETING 357 



mands a soft pasty quick-curing cheese, thinking that 

 softness is a sign of more fat and richness; England 

 wants a rather dry, well-cured, highly flavored cheese. 

 Canadian Cheddar cheese has been standardized as 

 far as possible to appeal to the English market. A long 

 ripening period keeps capital tied up through the 

 further time required for delivery. This has led to the 

 sale of much of the cheese almost or entirely unripe. So 

 much of the product has reached the consumer without 

 characteristic varietal flavor that large numbers have 

 acquired the habit of purchasing and even preferring 

 cheese only partly ripe. 



The time during which cheese should be held at the 

 factory depends on the variety. Some are shipped as 

 soon as made, including those cheeses with sour-milk 

 flavor only. Others have to be cured in the factory from 

 six to eight weeks. Cheeses in paper or tin-foil should 

 be neatly wrapped and carefully put in the boxes. The 

 box of cheese should be neat, clean and attractive. 

 Cheeses not wrapped should have a firm rind to hold 

 hem in shape. The boxes should be clean and the 

 weight of cheese neatly and plainly marked. In the 

 case of Cheddar cheese, it may be paraffined at the 

 factory, but if not, this is usually done at the cold 

 storage of the jobber. The cheeses usually have some 

 time to cure or ripen while being handled by the various 

 dealers. / . 



331. Distribution of price. The final selling price of 

 cheese is a composite of all the changes that have gone 

 before ; or conversely, the farmer, the maker, the carrier 

 and the distributors (wholesale, jobbing and retail deal- 

 ers) must all be paid from the final price of the product. 

 A study of this problem in Wisconsin has been made 



