32 CHEESE AND CHEESE-MAKING 



England, and would be certain to sell in much 

 larger numbers than at present if its production 

 were taken up as an industry. A gallon of rich 

 milk produces about 2\ cheeses, so that a cow 

 yielding 600 gallons would make 1350 cheeses, 

 which, at afed. each which I believe to be the 

 wholesale price of average cheese would realize 

 2$ 6s. 6d. without the whey. The manufac- 

 ture of Camembert, in a word, enables the 

 producer to realize from lod. to is. per gallon 

 for his milk during the summer season, when 

 Cheddar realizes only $d. to 6d. a gallon (slightly 

 more or less according to its quality), and butter 

 about ^d. 



The following is a description of the system 

 adopted in the manufacture of the cheeses made 

 in my own dairy, which gained the 10 prize 

 at the Royal Agricultural Show at Newcastle, 

 and the silver medal at the London Dairy 

 Show. Seventy-five pounds of milk was set 

 in the morning, and a similar quantity in the 

 evening, at a temperature of 80 F. The 

 quantity of rennet added to each lot was 2j 

 cubic centimetres. The curd was fit for removal 

 into the moulds in 8J hours. The moulds are 



