262 FANCY CHEESE CONTINENTAL. 



is at least, full as bad as the disease. The best re- 

 medy is attention to turning and drying the cheese, 

 the inferior flavour of which, from the original error, 

 may perhaps not be so disagreeable as that certain 

 to result from the pretended cure. In some dairies, 

 the edges of the cheeses are rubbed hard with a 

 cloth, and the floor cleaned and rubbed with fresh 

 herbs. 



Our chief British fancy cheeses the CHEDDER 

 (Somersetshire, perhaps the richest and finest of 

 cheese), STILTON, (Hunts), the PARMESAN, of Eng- 

 land, being made of the richest materials. The 

 GOTTEN HAM is a thicker kind of Stilton cream 

 cheese, the superior flavour and richness of which 

 are attributed to the fragrant and nourishing herbage 

 of the vicinity. The BRICK-BAT cheese of Wilts, 

 made of that form, where also fancy cheese is made 

 in the forms of various animals, hares, rabbits, dol- 

 phins and others. DUNLOP (Ayrshire, 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 Duchy of Parma being watered 



