THE TRADE IN FOREIGN CHEESE 



a business in any one variety, although there is 

 an important market at his very door. 



We have referred to a number of the varieties 

 of cheese which are imported. Naturally, 

 Cheddar stands at the head of the list as a 

 British cheese. A pound of Cheddar is usually 

 represented by about 10 Ibs. or a gallon 

 of milk ; but the quantity of cheese made from 

 a given quantity of milk depends upon the 

 quality of the milk, and this varies both with 

 the cow and with the month of the year. In the 

 Somerset Experiments and the New York State 

 Experiments at forty-eight factories, the follow- 

 ing quantities of milk, in pounds, were required 

 in the various months named to produce each 

 pound of cheese 



Thus we see that in Somerset, our great 

 Cheddar county, the milk was richest in 

 October, the month in which it was also richest 

 in New York ; but while it took considerably 

 more than a gallon, on the average, to produce 

 a pound of cheese in Somerset, it took less than 



