SOFT CHEESE MANUFACTURE 2$ 



The prices realized for Brie in Paris are often 

 considerable, sometimes reaching a shilling a 

 pound. The Parisians are large cheese-eaters, 

 consuming about 12 Ibs. per head of the popula- 

 tion per annum ; and the money annually spent 

 in the wholesale markets of Paris in this one 

 variety of cheese alone is estimated at about four 

 million francs. The Brie is a large, round, flat 

 cheese, varying from three-quarters of an inch 

 to an inch in thickness, and from 8 to 12 inches 

 in diameter ; but in a market like that of London, 

 where the consumption is not large, chiefly, 

 perhaps, because of the difficulty of placing the 

 cheese before the public in prime condition, 

 it is seldom offered in more than one size. In 

 my own practice (for experimental work was 

 followed by systematic manufacture) 10 Ibs. of 

 rich milk or 12 \ Ibs. of ordinary milk were 

 required to make a cheese which sold at is. 6d. 

 The milk must not be skimmed, as the creamy 

 character of the cheese is by this process very 

 much diminished, as well as the mildness of its 

 flavour. 



The plant required in the manufacture of soft 

 cheese is neither considerable nor expensive. 



