90 



conform to particular types, and, if such cheeses were put 

 upon the market regularly and in sufficient quantities, it 

 seems reasonable to expect that a trade in them would spring 

 up. In the past, soft and fancy cheeses made in England 

 have not been a great success. No really serious attempt 

 has been made to produce fancy cheeses of distinctive types, 

 as will be clear to anyone who examines the collections of 

 small cheeses at our dairy exhibitions. The types are usually 

 nondescript, and represent a very poor attempt to follow the 

 French in the matter of cheese-making. 



In France — the home of the small-holder — the art of making 

 small or cottage cheeses has been brought to a high state 

 of perfection. Almost every district has its speciality, vary- 

 ing in consistence, flavour, and ability to keep, and these 

 cheeses have not only a local reputation, but are also exported 

 in considerable quantities. There is no English produce 

 of this type to compare with the French Camembert cheeses, 

 which are in such great demand in London and elsewhere, 

 or with the small Dutch Edam, which is retailed in almost 

 every grocers' establishment in the kingdom. The fact is 

 that in the past we have been content to imitate the French 

 and other foreign makers, and have imitated them badly, 

 and, consequently, our make of fancy cheeses has to be 

 sold in competition with the best foreign imported cheese 

 of the same class, with disheartening results to our own 

 makers. 



It is proposed to describe here two varieties of small 

 pressed cheeses which are ripened, and two soft varieties 

 which are sold fresh, all of which are suitable for those who 

 have a limited quantity of milk at their disposal. No attempt 

 will be made to describe the manufacture of the more refined 

 and delicate types of cheeses, such as Camembert, Brie, &c. 

 To be of any value to the man possessing a small holding, 

 it is necessary that the method of manufacture should be 

 reasonably rapid and accurate, and should require no great 

 amount of attention. In addition, if it is to be extensively 

 adopted, it must be such as can be undertaken by the average 

 small-holder or members of his family. Utensils which are 

 inexpensive — both to purchase and to use — are necessary, 

 and such utensils should be durable and easily cleaned. 



