Wensleydale and Gorgonzola. 219 



cheese that the soft varieties of of home -trade cheese 

 do to American export Cheddars. 



Wensleydale.— WQns\^jdi^\Q cheese is made in cer- 

 tain districts in Yorkshire, Enghmd. It occupies an 

 intermediate position between the Stilton on the one 

 hand and the ordinary hard cheese on the other. In 

 texture and flavor, and in the characteristic veins 

 of blue mold it quite closely resembles the Stilton, 

 but it is made after a process somewhat resembling 

 the ordinary Derby or Leicestershire or American 

 home- trade processes, and is pressed in a bandage 

 in an ordinary press. It is cured at a temperature 

 of about 60° F , care being taken that the growth of 

 the mold is facilitated even to the extent of burrow- 

 ing the cheese with skewers if the mold does not 

 grow with suflicient rapidity. 



Gorgonzola. — Gorgonzola is an Italian blue-molded 

 cheese closely resembling Stilton in texture, though 

 it is usually of inferior flavor. Considerable quan- 

 tities of Gorgonzola are imported into this country, 

 but their quality is not at all uniform and the pro- 

 cess of manufacture, resembling that given for Stil- 

 ton in the main, is not systematically carried out 

 by the peasants in the north of Italy, where it is 

 made. 



Emmenthaler , Gruyere, Swiss or Schweitzer. — The 

 cheese made in the mountains of Switzerland has a 

 history reaching back to the seventeenth centurj-,* 

 and many of the old customs are still used ; but, as 



*Moiirad, Cheese making in Switzerland. Winnetka, 111., 1896, 



