300 SCIENCE AND PRACTICE OF DAIRYING. 



cheeses which are in demand, and which are thus sure of a market. 

 It must also, however, be clearly understood that it is necessary to 

 make cheeses of a good quality, and not to think that this is of easy 

 accomplishment. For this purpose, in deciding the question of 

 whether it is more advantageous to make butter or cheese of this or 

 that kind of different fat cheeses, it is also necessary to consider 

 along with this general question, others connected with the economic 

 side of the question, and especially the local and natural conditions 

 influencing the exact bacteriological condition of the milk, which 

 produce in different districts and countries the predominant flavour. 

 It is also necessary to consider the absence or presence among the 

 people of a cultivated taste for cheese. 



If the trade in fatty cheeses requires less capital involved in 

 plant than that in butter, it nevertheless requires a large circulating 

 capital, as it is accompanied by more risk and the money is returned 

 more slowly. For this reason, however, it is suited for a wider 

 utilization of milk, since the manufacture can be stopped at any 

 time without disadvantage, and the preparation of butter and the 

 manufacture of skim-milk cheese can be substituted. When cheeses 

 are sold off the farm, a not inconsiderable portion of mineral salts, 

 consisting chiefly of calcium phosphate, is removed. If all the milk 

 in a dairy be made into cheese, the value of the whey which is 

 thus obtained may be estimated at one pig for seven to eight cows. 



The inhabitants of Switzerland, who have for many hundreds of years 

 produced an amount of milk in large excess of that which they can them- 

 selves consume, were early forced to utilize this excess by making it into 

 cheese, since they could find, neither in their own country or in the neigh- 

 bouring ones, the necessary market for the large quantities of butter which 

 they manufactured therefrom. Hitherto as, indeed, it is at present the 

 demand for butter in Switzerland and in South Germany has been much 

 less than in North Germany, which is partly due to climatic conditions, 

 and partly to the method in which bread-fruits have been used. Helped by 

 the very favourable conditions which exist for the manufacture of the fatty 

 cheeses, they have brought the manufacture of what is the finest and most 

 highly-prized cheese, namely, the Emmenthaler, to great perfection. 



In the manufacture of the finest soft cheeses, of different kinds, the 

 French nation are unexcelled. The preparation of French table cheeses 

 demands a great deal of care, a great deal of trouble, and attention to a 

 large number of details; while skill is also required in a minor degree. 

 It is more the work of women than of men, and the manufacture is not 



