Then my brother, while urging the man to eat, explained to him, with great minuteness, what these fruitières of Pontarlier were; that they were divided into two classes: the “big barns” which belong to the rich, and where there are forty or fifty cows which produce from seven to eight thousand cheeses each summer, and the associated fruitières , which belong to the poor; these are the peasants of mid-mountain, who hold their cows in common, and share the proceeds. ‘They engage the services of a cheese-maker, whom they call the grurin ; the grurin receives the milk of the associates three times a day, and marks the quantity on a double tally. It is towards the end of April that the work of the cheese-dairies begins; it is towards the middle of June that the cheese-makers drive their cows to the mountains.’