SOFT CHEESE MANUFACTURE 31 



somewhat extravagant price. It is therefore 

 not surprising that the Camembert makers were 

 able to save money and to buy the farms they 

 occupied. From investigations made in the 

 county of Calvados, in which Camembert is 

 chiefly made, I learned that there were large 

 numbers of farmers who each made from 10,000 

 to 160,000 cheeses per annum. There were 50 

 farmers manufacturing more than 25,000 per 

 annum, and large numbers making smaller 

 quantities. From the station of Lisieux 655,000 

 kilogrammes were dispatched ; and from the 

 village station of Mesnilmauger 12,500 cases 

 containing 62,000 dozen. In some other 

 counties the manufacture was also considerable, 

 but now it is possible that it is doubled. Certain 

 it is that Camembert is much more largely 

 consumed, and that the bulk of the cheese which 

 arrives in this country is produced from milk 

 which has been partially deprived of its cream. 

 Camembert was invented during the Revolution 

 of 1791 by the ancestress of M. Cyrille Paynel, 

 a large maker in Calvados, recently dead, whose 

 acquaintance I made on my first visit to the 

 district. It is well known in every part of 



