ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
47 
oreign fancy cheese are now imported to the amount of $650,000 per 
mum. If we can produce some or most of these varieties so that 
ley are equal to the imported article, we may eventually find an out- 
t for large quantities of cheese other than Cheddars. 
The best way to cultivate a foreign market in any commodity is 
> ascertain what that market requires, and supply it in kind and qual- 
y as nearly as possible. It is folly to send what is not desired, for 
istom and prejudice will stand in the way of profit in ventures of this 
ind, however good an article may be. No time or money need be 
>st in trying to educate a foreign market, save by slow degrees, into 
uying something different from what has long been demanded. The 
lccess of the English in selling their manufactures all over the world 
due, mainly, to finding out in advance what was wanted. A 
ascription of some imported cheeses has been furnished by a New 
ork dealer in them which, I have no doubt, will interest you. 
England produces many varieties, including the well-known Stil- 
>n, Cheddar, Queen’s Arms, Cheshire, Wiltshire, Gloucester, Lei- 
ester and Derby. Stilton cheese is manufactured chiefly in Leices- 
rshire, and in shape is like a cylinder, ten inches high and eight 
ches across; it is very delicious, and worth here about 46 cents per 
Dund at wholesale. Cheddar is similar to our factory cheese, and is 
ade of various sizes, generally 12 inches wide and a foot high, but 
metimes larger, and weighs from 70 to 120 pounds. It is worth 35 
nts. Cheshire and Gloucester are also flat cheeses, of about 70 
mnds each, packed two in a case, and worth now 29 cents and 30 
nts per pound respectively. 
From France we have the Roquefort, the popular after-dinner 
eese, with its greenish veins, not at all attractive to those who first 
e it. Roquefort cheese is made from the milk of sheep and goats, 
incipaliy from that of the former, which are of the celebrated^ Lar- 
c breed, noted for their unusually large udders. The cheeses are 
)ened in vaults constructed in the limestone caves and fissures which 
e found in the rocks that overhang the village of Roquefort. The 
culiar characteristics of this singular kind of cheese can only be ob- 
ined by ripening in these vaults. Each cheese weighs about five 
>unds, and is worth 35 cents per pound. France also produces many 
her kinds of fancy cheese among which are the Camembert Pont 
Neque and fromage de Brie, which are small, soft, creamy cheeses 
the consistency of thick paste, and are great aids to digestion! when 
ken alter a heavy dinner. Camembert is imported in boxes of five 
)zen pieces, and wholesales at $3.75 per dozen ; Pont l’Eveque is 
orth $3.50 per dozen, while fromage de Brie, which comes three in 
basket, brings $2.25 per piece. Neufchatel, commonly called Bon- 
)ns are worth 10 cents per piece, are similar in appearance to the so¬ 
iled Neufchatel cheese made here, and with which almost every one 
familiar, owing to its similarity to pot-cheese. France also manu- 
ctures, in the county of Doubs, on the boundary line to Switzerland, 
Grruyere cheese, similar to the delicious Swiss product, but the qual- 
7 is inferior to the latter. 
From Switzerland we get the genuine Gruyere or Swiss cheese, 
hich is usually three feet in diameter, and weighs about 150 pounds, 
