CHAPTER VI. 



SPECIAL AND FANCY CHEESE. 



THE most common of the Canadian fancy cheese 

 are the Imperial and Paragon. Both of these are soft 

 cheese with a special flavor. They are put up in fancy 

 earthenware packages, and retail at a high price. 

 Their process of manufacture is more or less secret, 

 and the trade is usually limited to large hotels, dining- 

 cars, etc. 



Small cheese in the form of Flats (30 Ibs.), Young 

 Canadian (8 to 10 Ibs.), Canadian Stilton, Truckle, 

 Cream and Sage cheese are also found on the market, 

 but only in limited quantities. Some factories make 

 a specialty of small cheese and receive an extra price 

 for them. There is considerably more labor in mak- 

 ing these small cheese, and the average Canadian 

 cheesemaker does not care to trouble with them. 

 Some are made in squares, having the block of 

 cheese marked into pound or half pound squares. 

 These should be coated with paraffine wax to prevent 

 drying too much. 



The most famous English cheese, after the Ched- 

 dar, are the Stilton and Cheshire. A true Stilton is 

 a double cream cheese, i. e. y the cream from one milk- 

 ing, usually the night's, is added to that of another 



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