No. 4.] DAIRYING IN FRANCE. 135 



Although the variety of cheese for which the whole Jura 

 region has been noted is not believed to have been materially 

 changed in character during all these centuries, it has changed 

 its name. It Avas at first and for some hundreds of years 

 known as vachelin. But at the beginning of the nineteenth 

 century, the home supply of cheese was insufficient for 

 France, and importations from Switzerland rapidly increased. 

 The cheese of the French Jura seems to have been "not 

 without honor save in its own country," and that of the 

 Swiss Jura, practically the same thing, became such a favor- 

 ite in France that its Swiss name of Gruyere was adopted as 

 a substitute for vachelin, and has been in use ever since. 



The name Gruyere comes from a small but very old vil- 

 lage in the canton of Fribourg, Switzerland, situated only a 

 few miles north-west from Lake Geneva. This little place 

 was formerly the capital of the counts of same name. The 

 castle of the Counts of Gruyere is an ancient one, overlook- 

 ing the village. They Avere poAverful noblemen, possessing 

 a Avide territorA T , extending from the lake well into the Alps. 

 But the last Count of Gruyere Avas a profligate and spend- 

 thrift, and in the year 1554 the possessions of the family 

 were divided and dispersed, and the title ceased to exist. 



The departments of Jura and Doubs lead in this industry, 

 but it is also active in L'Ain, Savoy and Upper Savoy. 

 These five departments produce about 40,000,000 pounds 

 annually, and the same variety is made more or less in at 

 least 30 other departments. The total yearly product of 

 Gruyere cheese in France is therefore 45,000,000 pounds, 

 sold by the makers for over $5,000,000. The average price 

 for the last five years has been rather more than ll^j cents 

 per pound. 



The importance of the daily industry in eastern France 

 has resulted in the establishment of several institutions in 

 this interest. There are 13 practical schools of cheese mak- 

 ing in this region, the most important of which is located at 

 Poligny on the department of Jura. The only national 

 dairy school of France is also in this part of the country, 

 being located at Mamirolle, in the department of Doubs. 

 This is a Avell-organized establishment, in good hands, and, 



