^10 Milk and Its Products. 



Among the varieties of cheese of foreign manu- 

 facture, the following are worthy of mention: 



English cheeses. — The various dairy localities in 

 England produce cheeses bearing their distinctive 

 geographical names. In the main, they are of the 

 cheddar type, and differ from the true cheddar only 

 in details of manufacture and in slight differences 

 in texture and flavor, in much the same way that 

 the American home -trade cheese differs from the 

 American cheddar. Of the English cheeses, the best 

 known are the English Cheddar, Cheshire and Stilton; 

 others worthy of mention are Leicestershire, Lanca- 

 shire, Derbyshire, single and double Gloucester, Wens- 

 leydale and Wiltshire. 



Stilton. — The manufacture of Stilton cheese is con- 

 fined almost entirely to Leicestershire, England. Its 

 manufacture is quite different from that of the com- 

 mon type of English and American cheeses, and in 

 many respects more nearly resembles many of the 

 Continental varieties, and is almost exclusively con- 

 fined to private dairies. It is made from sw^eet 

 milk, and more commonly separate curds are made 

 from both night's and morning's milk, the two being 

 brought together when ready for the hoops. Stilton 

 cheese is also made from a single curd, and in this 

 case the night's milk is held till morning and 

 mixed with the morning's milk. It is commonly sup- 

 posed that Stilton cheese is made from milk which 

 has been reinforced with more or less cream, but 

 this is not the case at the present time ; in fact, 

 Stilton cheese of good quality can be made from 



