64 CHEESE AND CHEESE-MAKING 



considerable numbers, but these quantities do 

 not represent what would be considered an 

 extensive industry were they produced in this 

 country. Coming from France, they realize 

 prices which, in consequence of the cost of car- 

 riage, are, perhaps, a little more considerable 

 than they need be. If, however, we remember 

 that a cheese which can be made at the rate of 

 seven or eight to the gallon of rich milk, as is 

 the case with the Neufchatel, realizes $d. y it fol- 

 lows that the remuneration which the farmer 

 obtains by producing a cheese of this character 

 is very considerable as compared with the small 

 prices which milk obtains in the open markets. 

 Lastly, a few words about the Coulommiers 

 cheese, which is made in the Brie district. I 

 believe this to be one of the most important and 

 most delicious cheeses made on the Continent, 

 and it was the first the manufacture of which 

 I introduced into this country. The first 

 lessons I received in the principles of its pro- 

 duction were given me by a very famous maker, 

 Madame Decauville, of Coulommiers, who 

 produces an article of the very first quality. 

 It resembles the Camembert in form, but is 



