THE PRINCIPLES OF CHEESE-MAKING 3 



source also. Every good cheese is mellow in 

 its texture, and to some extent this mellowness 

 depends upon the proportion of fat the cheese 

 contains. Recognizing these facts, we come to 

 the first principle which it is essential to re- 

 member, that in order to produce rich milk the 

 cattle must be well selected, for quality depends 

 rather upon breed than upon food. Nor is it 

 entirely necessary to go to the Channel Islands 

 for rich milkers. There are milkers of a very 

 high order, as regards both quality and quantity, 

 to be found in every British breed, particularly 

 among Shorthorns and Devons. 



It is, therefore, by selection and by testing 

 the milk of cows retained in the herd, and 

 excluding those which produce poor milk, that 

 quality is maintained. Although, as we have 

 remarked, breed has more influence than food 

 upon quality, yet the production of fat in milk 

 depends largely upon good feeding, inasmuch 

 as good feeding improves the yield although 

 it may not increase the percentage of solids 

 and consequently it increases the fat. Thus 

 we get to the soil, and it is usually found that 

 in those districts where the most luxurious 



