asked the Minister for Agriculture the different types of cheese manufactured here in 1963, and the quantity of each type.
Written Answers. - Cheese Manufacture.
105.
The following varieties of natural cheese were manufactured in commercial quantities in 1963:
Blarney, Blue, Brie, Caerphilly, Camembert, Cheddar, Cheshire, Colby, Double Gloucester, Edam, Emmenthal, Gouda, Gruyere, Leicester and Samsoe.
Various types of processed cheese, based on the foregoing natural cheeses, were also made.
Statistics of the quantities of each variety of natural cheese or type of processed cheese manufactured are not collected. Excluding processed cheese, the total quantity of cheese manufactured was approximately 11,000 tons.