The transit and shipping trade is considerable, and as one of the principal markets of South Holland, the round, white Gouda cheeses are known throughout Europe.
The river valleys abound in natural pasture, and sainfoin, lucerne and other forage crops are largely grown; cattle-raising is an important source of wealth, and the cheeses of Troyes are well known.
Trade is in agricultural products, and especially in cheeses named after the town.
The production of Roquefort cheeses is prominent among the agricultural industries.
Cheeses of ewe's milk, packed in sheepskins or bark, are in great demand.
Cheeses are made from the milk of both sheep and goats; but cattle are mostly bred for export or draught purposes.
In Leland's time "the men of the town used grazing" in the "wonderful pastures upon Dove," and in the 17th and 18th centuries the market was the greatest in that part of England for cattle and provisions; in the 18th century it furnished cheeses to many London cheesemongers.
There were exotic cheeses, a crusty baguette, hard salami and melon wrapped in prosciutto.
Several species of Dermestidae are commonly found in houses, feeding on cheeses, dried meat, skins and other such substances.
Derbyshire cheeses are exported or sent to London in considerable quantities; and cheese fairs are held in various parts of the county, as at Ashbourne and Derby.
On the clay and low fen cattle-rearing and the making of the Gouda cheeses are the principal occupations.
At the end of the season the net amount of cheese produced by milk from each cow is handed over to the owner of that particular cow, and is carried down by him to his home in the valley from the hut (a small building on four stone legs to secure the contents from mice) wherein the cheeses have been stored since they were made - this hut is called a Speicher.
Large herds of swine are fed in the oak and chestnut woods of Alemtejo; sheep and goats are reared in the mountains, where excellent cheeses are made from goats' milk.
The Japanese have cheeses resulting from the bacterial fermentation of boiled Soja beans.