THE MARKET FOR MILK GOAT PRODUCTS 59 



one that applies most successfully to goat milk is that 

 for Neuchatel. This is a form of soft cheese that com- 

 mands a ready market at a profitable price. It is not 

 too difficult, even, for a novice, to turn out a delicious 

 and uniform cheese of this type, and it does not require 

 a very elaborate apparatus. On the other hand, since it 

 is not a cured cheese, its keeping qualities are limited, 

 and it would not solve the problem for the herd located 

 in remote regions. If one is interested in the manufac- 

 ture of Neuchatel cheese, information and instruction 

 are easilj^ obtained. The United States Department of 

 Agriculture and the Agricultural Colleges, both of Cor- 

 nell University and of the University of California, have 

 issued very detailed and helpful bulletins on the subject, 

 and most agricultural colleges offer occasional short 

 courses in cheese making where instruction and experi- 

 ment supplenient the information of the texts.' 



For a cured cheese, to take care of the occasional 

 surplus of the house or dairy supply, there is a formula, 

 which with modifications has appeared in various articles 

 on goat milk, and which, in the following form, has been 

 tested with a considerable degree of success and uni- 

 formity in the results. 



Apparatus. — For this cheese the following apparatus 



' Farmers' Bulletin 960, United States Department of Agriculture, 

 " Neuchatel and Cream Cheeses." Farmers' Bulletin 166, " Cheese Making 

 on the Farm." Circular No. 30, Cornell University, CoUesre of Agricul- 

 ture, " Soft Cheeses." Bulletin No. 285, University of California, College 

 of Agriculture, " Milch Goats in California," page 98. 



