26 
BULLETIN 1171, XJ. S. DEPARTMENT OF AGRICULTURE. 
price per cheese at New York. As practically all importations 
come through that port and as it is the chief distributing point, these 
quotations are assumed to show the state of the market. 
Table 6. — Average annual wholesale price of Camembert cheese (half-pound 
package) in the United States, 1900 to 1922, inclusive. 
Year. 
Imported 
Camem- 
bert. 
Domestic 
Camem- 
bert. 
Year. 
Imported 
Camem- 
bert. 
Domestic 
Camem- 
bert. 
Year. 
Imported 
Camem- 
bert. 
Domestic 
Camem- 
bert. 
1900 
Cents. 
26.8 
21.6 
21.2 
21.6 
21.6 
21.6 
21.6 
20.5 
Cents. 
1908 
Cents. 
Cents. 
19.1 
1916 
1917 
Cents. 
31.6 
Cents. 
21.6 
26.0 
31.4 
32.5 
33.3 
1901 
1909 
1910 
1911 
1912 
1913 
1914 
1915 
20.8 
20.8 
22.9 
21.6 
21.3 
21.6 
26.0 
1902 
18.3 
17.6 
17.1 
16.6 
17.8 
19.7 
1918 
1903 
1919 
1904 
1920 
1905 
1921 
33.3 
1906 
1922 
31.4 
1907 
SOME ECONOMIC FACTORS. 
As a matter of general policy it is often advisable to establish a 
cheese factory in conjunction with the manufacture of other dairy 
products. Having another product, butter for example, for which 
there is generally a good market the year round, makes it possible 
for a factory to utilize the milk to the best advantage throughout 
the year. In small plants, especially where refrigeration equipment- 
is not available, the making of Camembert cheese is difficult during 
the summer months; consequently there is a supply of milk during 
certain periods of the year that can not always be used to advantage. 
The chart, Figure 9, shows the production of Camembert cheese 
at the Grove City (Pa.) creamery during the season 1920-21. The 
curve shows that the production is at its apex during December, 
January, and February, and has a tendency to decline during March 
and still more in April. When warmer weather comes the manu- 
facturing is usually suspended because of difficulties in shipping 
and trouble due to flies. 
The necessity of good shipping facilities can not be too thoroughly 
emphasized. It is always advisable to ship by express rather than 
by freight, for the latter offers too many uncertainties. It is ad- 
visable also to ship by the most direct means. Whether the matter 
is considered from the standpoint of preventing overripeness or 
from that of having the cheese reach the consumer in the most at- 
tractive condition, when cheese is too long on the road the market- 
able period for the wholesaler and the retailer is shortened. 
The wholesale price of domestic Camembert cheese in 1920 to 1921 
was the highest on record. When prices were lower American manu- 
facturers were unable to compete in either quality or price with 
the cheese sent from Europe. The shutting off of practically all 
imported cheese, together with prevailing high prices, enabled 
American manufacturers to gain the necessary experience in per- 
fecting this kind of cheese. The quality of our domestic cheese has 
improved so much in the last few years that it will probably be 
much more difficult for the foreign cheese to become reestablished 
in American markets. The average wholesale price of the im- 
