14 CHEESE AND CHEESE-MAKING 



understand how easy it is for the thrifty and 

 industrious Netherlander to supply the British 

 market, although he does so, to a large extent, 

 with cheese of inferior quality. 



Vast numbers of Dutch farmers are small 

 owners, and live in the most frugal manner. 

 Their cattle are deep milkers, and they feed 

 upon extensive and luxuriant pastures, which 

 are admirably managed, while the buildings 

 forming the homestead are usually under one 

 roof with the house proper, and are simplicity 

 itself. It is not surprising, therefore, that Dutch 

 cheese is sold at a low price. The Gouda variety 

 is not unlike Cheddar when it is well manu- 

 factured, but in the majority of instances both 

 Gouda and Edam are of second quality, whether 

 it be as regards flavour or texture. Gorgonzola 

 probably takes third place. This cheese, largely 

 manufactured in Italy, is produced by very small 

 as well as by larger owners of cows, who obtain 

 their curd in a manner which is not altogether 

 perfect, especially as regards cleanliness, and 

 who work upon a system, if such it may be 

 called, which is extremely crude and incomplete, 

 although in the Italian schools a well-defined 



