110 THE DAIRY OF THE FARM*. 



double cream, etc. The perfected or refined soft cheeses, 

 which are seldom sold until completely ripe, and which are 

 both made and ripened, and purchased and ripened by the 

 farmers, include those of Normandy the principal of 

 which are the Camembert, Livarot, Pont 1'Eveque, 

 Mignot those of the departments of Seine, Marne, Oise, 

 Meuse, etc., which include the Brie in its various forms, 

 e.g., the Brie de ferme, Brie courant, Brie de saison, the 

 Coulommiers Brie also the Troyes, Barberey, Eroy, and 

 the Chaource ; also imitations of both Brie and Coulom- 

 miers. Again, among numerous other soft cheeses popular 

 in France are the Mont. d'Or, the Port du Salut, the 

 Kollot, Marolles, Langres, Void, the Gerome, St. 

 Florentin, Olivet, Bourgogne, Macquelines, Thury, 

 Munster, Compiegnes, and the Senecterre. Among these 

 may also be included what are called fromages a pate 

 ferine, such as the Roquefort, the imitation Roquefort, the 

 Septmoncel, Gex,Mont-Cenis, Sassenage, Cantal, Languiole, 

 and a variety of other cheeses of the Auvergne. There are 

 also Hollandes Francaise, or French-made Dutch, and 

 fromage de Bergues, these being all pressed and salted. 

 Among the remainder or really hard cheeses we have the 

 Gruyere and its imitations, the Rangeport, Port du Salut, 

 and the fromages of the Pyrenees, also a variety of others 

 made from the milk of goats and sheep. 



The descriptions in the sequel relate to a selected 

 number of varieties which are at the head of their re- 

 spective classes, and which are slightly varied in different 

 departments.* 



* See also " British Dairy Farming," illustrated by the writer of these 

 lines, published by Chapman & Hall, in which this department is 

 exhaustively treated. 



