22 CHEESE AND CHEESE-MAKING 



members of the farmer's family. A Camembert 

 cheese sells readily for 6d., and weighs about 

 ii ozs. A Brie, weighing i-J Ibs., or a little 

 more, sells for is. 6d., also by retail. The quan- 

 tity of milk required to make a Brie varies from 

 two to two and a half gallons, and it may gener- 

 ally be taken as a standard that half a gallon of 

 milk of a little more than average quality will 

 produce about 14 ozs. of white or unripened 

 salable cheese, or 12 ozs. of ripened cheese, 

 these figures being liable to increase or decrease 

 in accordance with the quality of the milk. 

 There is a sale in London for Camembert and 

 Port du Salut as well as for Bondon, Neufchatel, 

 and Gervais, all of which are very small cheeses, 

 weighing a few ounces only, the first two being 

 produced from new milk alone, and the last- 

 named from a mixture of new milk and cream. 

 The possibility of success depends upon the 

 maker, for the London merchant is amenable 

 to reason, and will buy in the English market 

 if he can obtain a satisfactory article at a price 

 which is at least not in excess of that charged 

 by the Frenchman. 



