136 BOARD OF AGRICULTURE. [Pub. Doc. 



although not largely attended, is doing excellent work. 

 General dairy instruction is given, but the specialties of 

 the school are the manufacture of Gruyere and Emmenthal 

 cheese. These two kinds resemble one another closely, and 

 yet there is a distinction. Just as the cheese makers of the 

 French Alps years ago borrowed the former name, under 

 pressure of Swiss competition, so in recent years what may 

 be called an improved Gruyere has come into France from 

 Switzerland, and won an enviable reputation under the name 

 of Emmenthal. Nearly all Swiss cheese imported is now of 

 this variety. To meet this new or renewed competition, the 

 school at Mamirolle is leading in a movement to improve the 

 Gruyere of eastern France, and to adopt the latest Swiss 

 name. The Emmenthal cheese differs from the average 

 Gruyere in these particulars : less cream is taken from the 

 night's milk and the skimming better regulated according to 

 the season, so that the fat content of the milk made into 

 cheese is greater and more uniform. Gruyere is usually 

 made from milk carrying little more than 3 per cent of fat, 

 and often less; milk for Emmenthal should have 3.(5 to 3.7 

 per cent of fat. Of course the cheese produced is richer 

 and better. Very strong rennet is used, prepared with extra 

 care. The separation of the whey is very complete before 

 cooking. The pressing of the cheese is stronger and longer. 

 After pressing there is a brine bath for two days. The cur- 

 ing room is held at a higher temperature, — from 08° to 72° 

 F. The Emmenthal is made considerably larger (170 to 200 

 pounds), and with more finish. Altogether, it is a Gruyere 

 (or vachelt'n), or Switzer-kase, of high grade. 



The facts and conditions described are those of large dis- 

 tricts in France where dairying has been for several centuries 

 the principal agricultural industry. In America the dairy 

 industry has been mainly developed within fifty years, and 

 wholly within one century. Comparison shows that there is 

 little for us to learn from the older country. Our cattle 

 are far better adapted to their work, and more economical as 

 dairy animals. As a rule, they are better housed, fed and 

 cared for, with greater economy of labor : yet in many cases 

 French dairymen are skilful feeders, although unscientific. 



