130 THE BOOK OF CHEESE 



tion to carry off the necessary amount of evaporation 

 water. In contrast, most of the dairy sections of America 

 have land instead of sea breezes, much higher altitudes, 

 much greater extremes of temperature and a lower range 

 of relative humidities. The conditions of an upstairs 

 room full of windows in Normandy (Fig. 22) are most 

 readily reproduced in rooms partly or completely be- 

 low ground in this country. The industry calls for the 

 production and maintenance of a specific set of working 

 conditions. These are furnished by nature in northern 

 France, probably also in certain Pacific coast areas, but 

 must be artificially obtained where the climate is un- 

 favorable. 



152. Economic factors. Camembert cheeses show 

 a yield of about 13 pounds to 100 pounds of milk testing 

 4 per cent fat. At roughly one-half pound each, the 

 number of cheeses will be approximately twenty-six. 

 Assuming no losses and a wholesale price of 15 cents 

 each, the wholesale value of 100 pounds of milk would 

 be $3.90. The labor cost of production is high, the pack- 

 age represents (box, wrapping and label) at least 1-J 

 cents a cheese. The time between the purchase and the 

 consumption of the cheese will average about one month. 

 Few cheeses actually remain this length of time in the 

 possession of the maker. This short investment period, 

 therefore, is a distinct advantage of Camembert. Among 

 disadvantages, however, the extremely perishable char- 

 acter of the fully ripe cheese makes provision of an ade- 

 quate and constant market essential. Losses due to 

 failures in manufacturing or ripening conditions are also 

 frequent. Excessive heat in summer and very cold 

 periods in winter are both unfavorable. The Camembert- 

 maker cannot, therefore, use the cheapest milk of the 



