Though dairying is as old as New Zealand itself, and as far back as 1855 some 785 cwt. of butter and 406 cwt. of cheese were exported, it was not until about the last decade of the nineteenth century that it assumed the importance of an industry. Prior to that time butter and cheese were made on farms and sold locally, neither creameries nor factories had been established, and the quality of that produced was as varied as the skill and care of the farm womenfolk, who, for the most part, were responsible for the manufacture of the butter or the cheese. At that time dairying was an art and not a science. While clean hygienic conditions were applauded, they were not considered essential. Neither the local nor the export trade bad reached such dimensions that grading or standardisation was necessary. Moreover, these factors were not even considered in an age when each butter or cheese maker endeavoured, by skilful practice, to build up a personal reputation which commanded a premium when the produce was disposed of.