THE MARKET FOR MILK GOAT PRODUCTS 57 



serves. For there are great areas of our country that 

 would admirably support herds of goats but which are 

 worthless for other purposes. The product from such 

 remote regions could only be marketed in the form of a 

 cured cheese that could be readily shipped a consider- 

 able distance. 



When one contemplates the temptingly high prices 

 commanded by the foreign goat cheese in our markets, 

 one is astonished that no great development of this side 

 of the industry has as yet been undertaken. The chief 

 reason for this has already been given — the demand for 

 the fresh milk, where it can be marketed, and the fact that 

 the more remote herds so far often consist of poorer 

 stock, whose milk is practically all absorbed by the needs 

 of the young kids. There is, however, another obstacle 

 which stands in the way of cheese making as a method 

 of marketing goat milk. This is the lack of experience 

 in this country in the manufacturing of goat milk cheese 

 and of information on the subject. 



Skilled and experienced instructors in the science of 

 cheese making abound in every state, all agricultural 

 colleges have cheese making departments, and books and 

 treatises on the subject are numerous and excellent, but 

 nowhere can the goat man find any help for his special 

 needs. The formula? and data upon which our Ameri- 

 can science of cheese making rests are all concerned with 



