48 STORRS AGRICULTURAL EXPERIMENT STATION. 
devised that shall reduce the failures and give a more uniform 
product. Moreover, the American type of cheeses is quite 
different from the French cheeses. It is stronger, has a more 
unpleasant odor and a less delicate taste. The delicate tasting 
Brie and Camembert cheeses are mostly imported from France. 
Up to the present time, their manufacture has been successful 
in but few places in America, and there is a general belief that 
their manufacture in this country is impossible. 
Another indication of the growing popularity of soft cheeses 
is the large demand for the varieties sold under various brands 
as Neufchatel and cream cheese. ‘The basis for most of these 
is the common ‘‘Cottage’’ or ‘‘ Dutch’’ cheese, and many of 
them are merely sweet or sour curd put in an attractive and 
appetizing form. ‘The manufacture of these varieties is com- 
paratively simple with practically no danger of loss. They are 
sold and eaten when fresh. Further, they will yield a larger 
amount of salable cheese from the same quantity of milk than 
any other varieties and bring prices almost as high as the best 
imported cheese. Very naturally these cheeses form the basis 
of a profitable industry. But here, too, we find that the common 
American product is different from the cheese in Europe going 
under the same name. The Neufchatel cheese of Europe is 
usually a ripened cheese, but the cheese going by this name in the 
United States is usually unripened curd with an attractive wrap- 
ping. Some of these American products, however, are highly 
flavored and compete favorably with certain ripened types that 
are imported. All of them command a far higher price than | 
the ordinary hard cheese. 
It is certain, therefore, that there is an established and rapidly 
growing market for the best types of soft cheese. The profit 
in the manufacture of the hard types of cheese is exceedingly 
small both to the factory and to the producer of milk, but the 
prices of the highest class of ripened cheeses (40 cents or more 
per pound) are so much higher than the prices of the hard 
cheeses that the introduction of their manufacture should be a 
great benefit tothe dairymen. - The fact that soft cheese will 
not keep very long gives an especial advantage to the domestic 
over the foreign producers if the products can be made of equal 
merit. For such perishable products there is a great advantage 
in an intimate relation between the maker and the consumer. 
