124 PROFITABLE DAIRYING 



of their cheese is better, and they have the advan- 

 tage of being able to market their product more 

 profitably. It is evident, therefore, that the man- 

 ufacture of cheese on the farm is soon to be a 

 thing of the past. This does not mean, however, 

 that many types of "fancy" cheese can not be 

 made to good advantage on a dairy farm. Where 

 market facilities are good, such types of cheese, 

 made by trained men, can often be profitably 

 manufactured and marketed. 



Kinds of cheese. The most common type of 

 cheese made in the United States is termed 

 "Cheddar" or "American" cheese. It is the 

 cheese commonly sold at the grocery store. In 

 Wisconsin there is a locality where a fine grade 

 of Swiss cheese is made. This particular section 

 was thickly settled by people from Switzerland, 

 and naturally they introduced the art of making 

 Swiss cheese. 



In other sections of Wisconsin are also manu- 

 factured what are termed "Brick" and "Lim- 

 burger" cheese — these are soft cheeses, very 

 popular with some people. 



Good milk necessary. Successful cheese mak- 

 ing depends upon the growth and development 

 of favorable bacteria. It is very essential to have 

 good milk, much more so than is the case where 

 the fat in the milk is manufactured into butter. 

 Hence, it follows, that while everything should 



