160 
British Dairy Farming. 
The quantity of milk used in a Brie varies from one to two 
gallons. I have used 10 and 12J lbs. respectively from 
Jersey and Shorthorn milks, the Jersey cheese being preferable, 
and quite as large as the Shorthorn. These cheeses are retailed 
by the London dealer, to whom they are sent, at Is. 6c?. Details 
with regard to the moulds and other utensils used, together 
with the full process of manufacture, are given in " British 
Dairy Farming," and in the ' Journal of the Bath and West of 
England Society.' * There is one process in the work of Brie- 
making which resembles that of Stilton. The curd is removed 
into the moulds in slices or layers, unbroken, if possible, the 
whey finding its way out by means of the divisions between 
each slice, and the less the slices are broken, the more homo- 
geneous is the cheese. Sometimes, especially in warm weather, 
the curd falls abroad. In this case, the mould known as the 
" eclisse " is used. This opens at the sides, and by lessening 
the diameter the curd is brought together, and rendered suffi- 
ciently compact. Among other points which deserve to be 
remembered are the following. The walls of the cheese apart- 
ment should be of plaster instead of cement, for it is found that 
the fungus is not retained in its vitality in the one case as in 
the other. Windows must be fitted with wire gauze, to prevent 
the ingress of flies, which are alone responsible for the worms 
which attack the cheese in hot weather. The cheese room 
must be provided with a number of windows to enable the air 
to play upon the rows of cheese according to the direction of 
the wind, or sun, and the windows must have shutters, to 
entirely exclude the air when the atmosphere is damp. In a 
word, successful ripening depends upon plenty of dry air at a 
moderate temperature, i.e., not exceeding 60 to 65 degrees ; a 
recognition of the facts named above will explain why the 
cheese rooms of so many French makers are constantly found 
dirty and stuffy, for they are shut up in damp weather, and 
have at all times exceedingly dirty walls — the entire apart- 
ments reeking with fungoid growth. 
GORGONZOLA. 
At this moment the Gorgonzola cheese of Italy is one of the 
most popular cheeses in this country, its sale increasing to an 
enormous extent, while at the same time its price is decreasing. 
There is perhaps no cheese about which so little is known, and 
in my own investigations I have found it impossible to obtain 
any reliable information whatever, either in England or in 
France. With a view, therefore, of learning something of the 
* ' Journal of the Bath and West of England Society,' 1885-G, vol. xvii. 
