54 CHEESE AND CHEESE-MAKING 



and the Roquefort of France, as well as to the 

 two leading soft cheeses made by different 

 sections of the French people, the Brie and the 

 Camembert. These varieties may be supple- 

 mented by the Port du Salut, Pont 1'Eveque, 

 and Neufchatel, the Gervais, Coulommiers, and 

 Bondon, all of which are made in France. 



PORT DU SALUT. The Port du Salut has 

 long been one of the most delicate and popular 

 varieties made upon the Continent, but although 

 there are numerous makers, those who produce 

 the perfect article are extremely few in number. 

 The system of manufacture has until recently 

 been supposed to be the secret of the Trappist 

 monks, a colony of whom are located at the 

 Monastery of Bricquebec, in the Department 

 of Manche. A few years ago I had the 

 pleasure of accompanying to the north of 

 France a party of our own countrymen who 

 desired to see something of the dairy system 

 pursued by the most successful among the 

 Norman farmers. We were enabled to see a 

 great deal in consequence of the kindness and 

 liberality of several of the farmers and others 

 with whom I was previously acquainted. But 



