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Among the Romans, it was a practice to flavor cheese 

 with thyme and other sweet herbs ; and this custom was 

 continued during the middle ages. We are told, that the 

 Emperor Charlemange, arriving at a bishop's palace on a 

 fast day, could get nothing but bread and cheese. The 

 prelate, observing the king picking out with his knife small 

 specks, which he mistook for impurities in the cheese, in- 

 formed his guest that they were parsley seeds. The mon- 

 arch tasted them and liked them so much, that he requested 

 the prelate to send him an annual supply of cheese pre- 

 pared in this manner. 



Chedder Cheese is not exclusively made at the village 

 of Chedder, in the Mendip Hills, Somersetshire. A great 

 deal of the same kind is also made round Bridgewater, 

 and in the marshes round Glastonbury. The cheese is 

 peculiar, much resembling Parmesan ; it has a very 

 agreeable taste and flavor, and has a spongy appearance, 

 the eyes being filled with a limpid and rich, but not ran- 

 cid, oil. The cheeses are generally large. But little of 

 the prime Chedder cheese is made, that generally sold 

 for it not being genuine, and is inferior. 



Brickbat Cheese. There is nothing remarkable in this 

 except its form. It is made by turning with rennet a 

 mixture of cream and new milk. The curd is put into a 

 wooden vessel, the shape of a brick, and is then pressed 

 and dried the usual way. It is best made in September, 

 and is ready in six months. 



Dunlop Cheese is famous in Scotland : it is so called 

 from the parish of Dunlop in Ayrshire, where it was first 

 or best made, and where the pastures are very rich ; but 

 it is now manufactured in other parts of Ayrshire. The 

 best is made entirely from new milk, and it has a pecul- 

 iarly mild and rich taste ; but there is nothing remarkable 

 in the manner of making it. 



In some parts of England they never churn the milk, 



