230 CONTINENTAL PARMESAN AND SAGE CHEESES. 



is made in the forms of various animals, hares, rabbits 

 dolphins and others. DUN LOP (Ayreshirc N. B.) 

 These last indeed are not to be ranked as fancy 

 cheeses, but are of excellent quality, in size from 

 twenty to sixty pounds weight. 



Among the various CONTINENTAL cheeses, the 

 Parmesan has ever borne the bell in this country. 

 It is extremely dry, delicate and simple flavoured, 

 and well merits the name of the ladies' cheese. It 

 is made entirely of skimmed milk, and the curd is 

 slightly coloured with saffron. Three or four years 

 are required to bring it to perfection, though it is 

 exported to all parts of Europe at six months old. 

 It is said to derive its peculiar excellence from the 

 cow pastures of the Dutchy of Parma being watered 

 by the Po river; fed on which the cows not only 

 give a superior quantity of milk, but of such quality, 

 that the skimmed equals the pure milk of other 

 countries. 



SAGE CHEESE. In a sufficient quantity of milk, 

 steep two parts sage, one part of marygold leaves 

 and parsley. Two handfuls of the former and one 

 of the two latter, are deemed enough to green a 

 cheese of ten or a dozen pounds. After the infu- 

 sion shall have been stirred up, on the following 

 morning the coloured milk is strained off, and mixed 

 with about a third of the quantity intended to be 

 run or curded. The green and white parcels of 

 milk are run separately, as the two curds must be 

 kept a part until ready to be put into the vat, where 

 they may be mixed either generally and evenly, or 

 in an irregular and fanciful manner, as they are 

 often seen. 



