SMALL HOLDINGS 209 



Soft cheese-making is now taught at all 

 our Dairy Institutes, and it is within the 

 power of the simplest individual to learn the 

 process in the course of three to six weeks. 

 Soft or curd cheese, especially when ripened, 

 pays better than the sale of milk or the 

 manufacture of butter or pressed cheese, 

 and it is worth the while of the small holder 

 to take this fact into consideration. If it 

 were possible for him to follow the system 

 adopted by the French, he would be able 

 to utilise the whole of the milk he produced 

 in this direction, and to realise an average 

 sum of lOd. to Is. per gallon for his milk 

 in the summer season, when the wholesale 

 price seldom exceeds 7d. net. Unfortunately 

 however, there is no market which resembles 

 that of Paris and the great provincial towns of 

 France. The English small farmer must 

 therefore depend upon his retail customers 

 if he determines upon the production of 

 soft cheese. 



Some years ago the author gave demonstra- 

 tions in soft cheese-making at the annual 

 exhibitions of the Bath and West of England 

 Society. Recognising the importance of the 

 soft cheese industry, the Society has since 

 conducted some experiments with the object 



