British Dairy Farming. 
149 
12J lbs. is necessary to obtain the same result. In this case 
12^ lbs. was used, but when ready for consumption the cheeses 
were at least one-fifth thinner than those made from the Jersey 
milk, so that, in spite of the large proportion of butter-fat, the 
solids were considerably below those of the Jersey. Again, 
some observations were made in using the same milk for the 
manufacture of Coulommiers cheese to test by another rule the 
quality of the milk. The curd was set with the same quantity 
of rennet, and at the same temperature as when the milk set is 
from Jersey cattle, but it coagulated in much too short a 
time, and fully bore out the cheese-maker's rule that more 
rennet is necessary for a milk rich in solids than for one which 
is poor. In soft-cheese making this is a most important point, 
as if the curd is brought before its proper time, the cheese gene- 
rally becomes dry, hard and flavourless. The result of the 
above test is the more remarkable when it is considered that 
the cows were yielding a large quantity of milk, and it is an 
additional testimony to the statements of many Shorthorn 
dairymen who prefer this class of cattle for their butter dairies. 
Some Continental Cheeses. 
During several years of study of the leading Continental 
cheeses among the makers themselves, and three years of home 
practice conducted without the assistance of any one in this 
country, for I have been unable to find any dairy practitioner 
who has given the requisite attention to it, I have gleaned 
some information, which I believe may be of service to others, 
and I have learned, what I believe to be true, that there is more 
art in the manufacture of a cheese, the ripening of which is 
largely owing to fungoid growth, than in the manufacture of any 
other article of dairy produce. In a word, soft-cheese making of 
the highest class is not learned in a day, and if it is to obtain a 
hold in England it will have to be encouraged in a far different 
spirit than it has been in the past, when it has been placed 
upon a level with cream-cheese and clotted cream — although 
the one takes weeks of highly skilful attention to manufacture, 
and the other a matter of hours and little actual skill at all. 
I have selected three leading varieties of new-milk cheese — 
the Camembert, the Brie, and the Gorgonzola, and a skim-milk 
cheese, upon all of which I feel able to speak with a certain 
amount of confidence. 
Camembert. 
The chief perceptible difference between Camembert and 
Brie cheese, regarding it physically, is the nature of the pate at 
