24 CHEESE AND CHEESE-MAKING 



the subject from the fact that no information 

 was obtainable, and in spite of considerable help 

 from personal friends in France we found great 

 difficulty in arriving at really correct methods, 

 while success was only achieved by continual 

 experiment and practice. 



BRIE. In an article in the Journal of the 

 Royal Agricultural Society, speaking of the 

 Brie cheese, I pointed out that in five parishes 

 in the Brie district alone six million cheeses 

 were made annually. Assuming that each 

 cheese weighed, upon the average, 4 Ibs., this 

 quantity represented the yield of 25,500 cows, 

 assuming each cow to produce 450 gallons of 

 milk per annum. Reference to the agricultural 

 returns will show that in a large number of 

 our English counties the cows kept do not 

 reach this number. It has been urged that 

 if every dairy farmer took up the manufacture 

 of a particular kind of soft cheese the market 

 would rapidly be overdone ; but it is beside the 

 mark to suggest what never has taken place 

 and never will take place in connection with 

 any industry, especially in this country, where 

 farmers are proverbially careful in the extreme. 



