208 THE PRACTICAL SIDE OF 



for himself, although, as a matter of fact, 

 the makers are usually the farmers' wives. 

 These cheeses are of a refined character, 

 being kept some weeks to ripen and to 

 acquire the blue mould which permeates the 

 cheese, as in the case of Stilton. Although 

 large numbers send their produce to Paris 

 or some other important market, the small 

 makers retail them in the adjoining market 

 town, and are enabled to realise from lOd. to 

 Is. per gallon for their milk. Cheese of other 

 types, such as the Limburg and Munster of 

 Germany, and the Livarot, Gournay, and 

 Mignot of France, are similarly made and 

 marketed. In our own country, remembering 

 the fact that the production of soft cheese 

 is comparatively small and confined to the 

 summer season of the year, the small holder 

 has only two sources open to him : he may 

 consistently produce a small Cheddar Loaf 

 or Baby Stilton weighing about 8 lb., assum- 

 ing that he is able to produce 8 to 10 gallons 

 of milk per day, or he may follow the practice 

 to which we have referred, selling his milk 

 either wholesale or retail and producing, as 

 he obtains orders from his customers, such 

 soft or cream cheeses of some special variety 

 as may be required. 



