432 



it is fit to put into the cheese loft. The Parmesan is kept 

 for three or four years, and none is carried to market till 

 it is at least six months old. Another account of the 

 manner of making it is to be found in the seventh vol. of 

 the Bath Society's papers, and in the second vol. of Mr. 

 Arthur Young's " Travels in France." 



Dutch Cheese. In Holland they coagulate their milk 

 with muriatic acid instead of rennet, which occasions that 

 pungent taste peculiar to this cheese, and preserves it 

 from mites. The Gonda is most celebrated, which is 

 made with extraordinary care. A detailed description of 

 the mode of making it is in the Jour. Agri. des Pays 

 Bas ; and is quoted in the excellent work by Margaret 

 Dodds. The best Dutch cheese is made in the environs 

 of Leyden, at Eidam and Friezland, where also a very 

 lage quantity is manufactured for England, of skim- 

 milk, chiefly for sea stores. In the Texel, they make 

 cheese from ewes' milk ; a good deal of Dutch cheese, 

 of a round form, comes now to London ; it is of a low 

 price, and frequently of very good quality. 



Swiss Cheese. Switzerland has been long celebrated 

 for its cheese : several varieties of cheese are produced 

 there, and although made of skim milk, or partially 

 skim-milk, yet are they remarkable for their fine flavor, 

 which is partly owing to the herbage of the mountain 

 pastures. That denominated from Gruyere, a bailiwick 

 in the canton of Fribourg, is best known in England. 

 This is flavored by the dried herb of melilotos ojicinalis, 

 in powder. The cheeses weigh from forty to sixty 

 pounds each, and require to be kept in a damp place, and 

 washed frequently with white wine to preserve it from 

 the depredations of insects. Until of late, the manufac- 

 ture of this cheese was limited to a few wealthy persons : 

 as it is necessary for its quality that the cheese should be 

 very large, and that the milk should be coagulated on the 



