Cheese.

Condition.—On the whole this has [unclear: been] good, but not a few shipments have been [unclear: spe] being carried as ordinary cargo, or under [unclear: unsatory] conditions as to temperature in so-[unclear: called] chambers. Some consignments have been [unclear: carr] frozen chambers; but while it cannot with certain ascertained that these were adversely [unclear: affected] by it is not improvable that some of the bitter which characterised their flavour was the reason the extremes of temperature to which [unclear: chee] shipped was subjected. So far then as [unclear: reae] perience is of practical service, there appears no reason to depart from the range [unclear: originally] mended—viz., 40deg to 50deg Fahr. A [unclear: great] would be gained it it could be arranged [unclear: to] cheese in a separate chamber with a good [unclear: curr] cooled air passing through [unclear: it-]

Quality.—While this has been irregular [unclear: th] out the average has been higher than [unclear: might] been looked for, and has led those engaged industry to hope that New Zealand cheese will take a foremost place amongst imported descriptions. Some consignments have consisted of [unclear: cheeses] had been kept too long before being [unclear: shipped]. faults were found—namely, with the [unclear: crumb] which was sometimes so marked as to [unclear: interfere] the drawing of samples; with [unclear: the]" character of some, with the irregularity of [unclear: qu] found in the same mark, and even in the [unclear: same] age, and with the occasional lack of [unclear: richness]. ch l page 5 [unclear: thre] hand, many consignments were landed in good order, were of rich quality, evenly coloured, regular throughout, and in a few instances were almost perfectly "clean" in flavour. Such parcels have [unclear: ealised] rather better prices than were at the [unclear: date] their sale obtainable for United States or Canadian consignments

Size.—The suggestions made in our special circular of 21st Oct. 1887 (reprinted below) were probably not deceived in time to admit of arrangements being completed for the shipping of 58lb to 70lb upright Cheddar [unclear: haped] cheeses-the size most readily saleable in this market. The assortment received during the [unclear: ast] season was much varied, and whilst shipments were generally sold on the merits of their "quality and condition." the question of shape and size effected their sale more or less appreciably.

Flavour.—In the great majority of cases the favour of New Zealand cheese has been too strong [unclear: or] nippy" for the English taste. Many consignments have been very ill-flavoured, being bitter [unclear: or] "oniony," or garlic-tainted; whilst others, though not altogether so mild as was desirable, possessed considerable merits by reason of their being rich and [unclear: alrly] "clean" to the taste. Possibly the "nipponese," and "onion" or "garlic" flavour may each, [unclear: part] from the question of pasture, be partly due to the changes of temperature to which the cheese was subjected between time of manufacture and date of [unclear: ale]. Further experiments with data, as to pasturage, as to temperature when made, as to storage sending shipment, as to temperature when [unclear: shipped], are still required to enable consignees to arrive [unclear: t] a reliable opinion on this point. Colour—This has been generally good. Mottled cheeses have, however, been too numerous. An even colour is wanted, and probably a paler shade than that usually employed would better have met the requirements of this market. White cheese, but only when of prime quality, commanded full rates. A small proportion of the produce of each dairy might with advantage be so shipped, if the quality be really good. Inferior or secondary white cheese will probably make less money than inferior or secondary coloured cheese.

Packages—'These have been throughout unsatisfactory. The wooden cases used were too large and [unclear: lumsy], and were frequently broken by reason of their own weight before reaching warehouse here. The tins In which some consignments were packed were entirely unsuitable. The least objectionable form of package is that In which the fewest number of cheeses is packed—one cheese in each package being the only satisfactory arrangement. Roughly made, but strong, round baskets, with lids, have been availed of by some shippers, and no exception can well be taken to this form of package, provided its prime cost is not excessive. They are well suited for carrying 561b to 701b cheeses, but still in point of neatness, they fall considerably short of the round wooden boxes used by Canadian and United States shippers, so well known in this market.

Uniformity as regards size, shape, colour, flavour, &c., has by no means been secured, either in respect of New Zealand shipments generally, or as regards the produce of any district in that colony. Further, many of the factories have not confined their operations to the making of cheese of one size, shape, or quality, but under one mark have sent forward (without any intimation of the fact) small, old, inferior cheeses, weighing 20lb to 25lb each, and large, new, prime cheeses, weighing about 60lb each. Until regularity is secured in the preparation and shipment of each factory or dairy, it is manifestly impossible to sell "to arrive"; and buyers will not take the trouble to ask for the "first offer" of a coming shipment of any particular mark unless they can rely upon its quality being even throughout, and equal to previous parcels. For this privilege buyers will often pay a premium for a known brand. The trade as a whole, however, will not satisfactorily develop until shippers throughout New Zealand agree to make one leading kind—say full cream cheese of upright Cheddar shape, weighing about 56lb to 70lb each, mild in flavour, close in texture, slightly coloured, and packed singly.