THE TRADE IN FOREIGN CHEESE 21 



the extension of the system of dairy teaching, 

 the two first-named of these varieties have been 

 manufactured of late upon a much larger scale ; 

 so much so in the last year that if production 

 is further extended, the new makers will have 

 reason to regret their entrance upon the in- 

 dustry. They will find at the end of the 

 season, when their harvest should arrive, that 

 they have no market at any price ; and I, 

 therefore, venture to caution milk producers 

 against entering carelessly upon an industry 

 which is now overdone. Far wiser would it be 

 to commence the manufacture of the Swiss 

 Gruyere, the Italian Parmesan, or the French 

 Brie, Camembert, or Port du Salut, for each of 

 which the market is still supplied by foreign 

 producers. Broadly speaking, the cost of pro- 

 ducing Cheddar or Cheshire, Derby or Leicester, 

 Dutch or Gruyere, all of which are pressed 

 cheeses, is similar in amount ; but immediately 

 we handle the soft cheeses we reduce the cost 

 of the milk required and increase the cost 

 of labour. Abroad, old women are largely em- 

 ployed in the work, and are paid very small 

 wages, these persons assisting the female 



