Goats' Cheese. 221 



was as sweet and good at the end of six days as it was 

 on the day it was churned." Mrs. Spicer was kind enough 

 to send me a lump of this butter to test, which I did ; 

 but I was sorry not to be able to endorse all that was 

 written in favour of it. 



Cheese. 



Wherever goats are kept in considerable numbers, as 

 is the case in Norway and Sweden, in some parts of 

 France, and other countries bordering on the Alps and 

 Pyrenees, the manufacture of cheese from their milk, 

 either alone or mixed with other milk, is extensively 

 practised. 



The varieties of goats' milk cheese are numerous, 

 and differ considerably in taste, some being extremely un- 

 palatable owing to the admixture of foreign substances 

 treacle, for instance, which forms a prominent in- 

 gredient in the manufacture of one kind of goats' cheese 

 in Norway. It is not, however, with such that I propose 

 to deal here, but to describe those which are made and 

 regarded as delicacies abroad, and which would no doubt 

 command a ready sale in this country if properly 

 made and put on the market. Such are Roquefort, 

 Mont d'Or, and two less known in England, though highly 

 appreciated in France under the names of Levroux and 

 St. Marcelin. Some readers may wonder why Gruyere is 

 not included in this category, and will be surprised to hear 

 that Gruyere is not made from goats' milk, as so many 

 people seem to imagine, but from cows' milk. 



ROQUEFORT CHEESE. Roquefort is made with a 

 mixture of goats' and ewes' milk. Its manufacture was 

 originally restricted to the plateau of Larsac, where 

 several thousand sheep and goats were kept for the 

 purpose ; but the industry has since been extended over a 

 much greater area. 



