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580
VI. AGRICDLTURE AND CATTLE-BREEDING OF SWEDEN.
Besides these, there are varieties of cheese produced, though in very small
quantities, in imitation of foreign makes: Gorgonzola, Stockkumla (imitation
Stilton), and certain kinds of the savoury cheeses. Finally, it may be worth
while mentioning that in earlier times a cheese was produced named Småland
Parsons’ cheese (Prästost), that was thought very highly of but has almost gone
out of favour now.
Among the chief varieties of cheese that are made in Sweden, the Vestgöta
cheese is presumably the oldest and may actually be, though of different shape, a
linear descendant of a cheese which the geographer Olaus Magni (1490/1558) praises
very highly. Swedish Manor-farm cheese is a variety of Swiss cheese, said to have
been first made at Ruuthsbo in Skåne in the thirties. A native Swiss was called
in to introduce it, and the success of the venture soon carried it further afield to
certain manor farms in Vestergötland and Östergötland, in which provinces this
kind of cheese is now principally made. After 1860, A. Nathorst introduced the
manufacture of Cheddar cheese on some farms in Vermland, Skåne, and
Vestergötland. Dutch cummin-cheese began to be manufactured by 0. Hedengrm at
Riseberga in the province of Nerike in the year 1846. This sort of cheese was
then taken up in Södermanland, and the Agricultural Society of that province
despatched their dairy-instructress to Holland in the sixties, to make a study
of the manufacture of it on the spot; the result was that several farms in that
province took up the variety with very great success. It is, moreover, in that
part of the country that the production of cummin-cheese principally thrives.
The making of Gouda cheese is a thing of the last few years only.
Radiator 8.
The Disposal of the By-produots. The by-products in the
manufacture of cheese and butter, viz.: skimmed milk, buttermilk, and whey,
are made use of in many different ways.
It proves easiest for the co-operative dairies to get rid of the by-products,
for in their case the residue is taken back by those who supply the milk, for
use on their own farms according to circumstances. This forms one of the
superiorities of these concerns over other dairies and has doubtless been largely
instrumental in promoting their success in the dairy industry. At other dairies
the by-products have as a rule to be consumed on the spot.
Skimmed milk can be employed as human food, in the manufacture of cheese,
in the rearing of calves, and also in the fattening of pigs etc., in addition to
which there are not inappreciable quantities absorbed by margarine and
margarine-cheese factories. Buttermilk and whey are chiefly used for fattening pigs. From
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