THE TRADE IN FOREIGN CHEESE 15 



and perfect system is seriously taught by men 

 of considerable attainments, as we have had 

 opportunities of recognizing. As a rule, the 

 Italian farmer does not complete the process 

 of curing, and this applies equally to the large 

 and costly Parmesan, which is manufactured so 

 extensively in Emilia and Parma. There is a 

 class of middle-men who are capitalists and who 

 possess admirably arranged ripening cellars and 

 caves, and these persons buy the white cheese 

 indeed it is often nothing more than green curd 

 the curing of which they complete. Among 

 varieties of a still more tasty character, we have 

 the Roquefort, produced from sheep's milk, 

 although cows' milk is to some extent taking its 

 place; Camembert, Brie, Bondon, Neufchatel, 

 and Port du Salut, all of which hail from France, 

 the last-named being a partially pressed cheese, 

 whilst the others are entirely unpressed and 

 belong to the refined soft varieties. 



At the market price of cheese, which has been 

 very low for some time, the English farmer who 

 makes a really good article probably obtains $d. 

 per gallon for his milk, net. There are, however, 

 large numbers of makers who obtain less and 



