CHAPTER VIII. 



FOREIGN DAIRYING. 



DENMARK. FRANCE : French Cheeses, Brie, Coulommiers, Gerome', 

 Journiac, Livarot, Mont d'Or, Neufchatel, Mignot, Pont 1'Evgque, 

 St. Marcellin, St. Remy. GERMANY : Limburg and Backstein 

 cheeses. HOLLAND : Edam and Gouda cheese, Delft butter. ITALY : 

 Gorgonzola, Parmesan, Ricotta cheeses. SWITZERLAND: Emmen- 

 thaler, Gruyere, Vacherin, Schabzieger. 



DENMARK. 



IT is not necessary to enter fully into the system of 

 dairying in Denmark, as far greater space would be required 

 than the limits of this work permit. It may he remarked, 

 however, that Danish dairying, though hut of recent creation, 

 so energetically has it been conducted, has become, if we con- 

 sider the size of the country, the most prominent of any in 

 Europe. It is true, however, that cheesemaking is here still 

 in its infancy, and that there is practically no cheese which 

 is essentially Danish, made in any considerable quantity. 



The butter of Denmark is now so famous in this 

 country, that it not only obtains a higher price than the 

 best British, but it often beats the choicest samples from 

 Erance ; and this the French authorities themselves admit 

 with regret, and so highly do they rate the work of the 

 Danes, that a Danish dairy has recently been travelling to 

 the various French exhibitions. At the present moment, 

 the centrifugal separator is doing immense work in 



