FOREIGN DAIRYING. 141 



Once a month the owners below visit the herds and test the 

 quantity of each cow's yield ; and by this means the cheeses 

 are divided, and the herdsmen paid. In the more fertile 

 cantons, such as Zurich, Zug, Lucerne, and Schwytz, the 

 young cattle are grazed upon the mountains, but the cows 

 are housed the whole year round, getting grass during 

 summer and hay during winter, cake and corn being almost 

 unknown to the farmers. The milk is usually set in 

 shallow wooden pans similar to the English, for almost 

 every dairy utensil is made of wood in Switzerland. The 

 cream is churned sweet, the churns resembling a Gruyere 

 cheese or a small millstone in shape, and they are conse- 

 quently difficult to manipulate and impossible to clean. The 

 butter is exceedingly good and seldom salted, but it must be 

 eaten fresh, for it will not keep. In cheese -making, unless 

 in the factories and on the best farms, the milk is turned 

 by a primitive kind of rennet made of vinegar and sour whey 

 in which pieces of bread are placed ; and except the very 

 beautiful copper cheese kettles, the finest appliance of the 

 kind which we know, there are no good dairy utensils 

 made in the country. The principal cheeses are Emmen- 

 thaler which we call Gruyere ; Gruyere, which in the 

 country is often a real skim milk cheese ; Vacherin ; and 

 Schabzieger. 



Emmentlialer In this manufacture the milk must be 

 at a temperature of from 93 to 96 F. If, however, the 

 milk is extra rich, it may be a degree higher, whereas, for 

 poor milk it should be a degree lower. Again, as in 

 summer cooling is slower than in winter, it is not 

 necessary that the temperature should be quite so high. 

 The quantity of rennet added is usually 3 Ibs. to 650 or 700 



