GORGONZOLA, AND MOULDED CHEESE 45 



but the best cheese is that which is produced 

 during the process of a longer time, and at a 

 lower temperature. During the ripening process, 

 which may take as long as from four to five months, 

 or even more, different varieties of fungi grow 

 upon the crust. The first to appear is a fungus 

 of a dark colour, which is followed by a white 

 mould, and subsequently by a red fungus, which is 

 supposed to give colourtothe cheese, although this 

 colour is generally simulated by artificial means. 

 The best Gorgonzola is of a very high type 

 indeed, but it is seldom seen in this country. 



STILTON. The leading blue moulded cheese 

 in this country is the famous Stilton, and the 

 system adopted in its manufacture is not unlike 

 that which is followed in Italy in the manufacture 

 of Gorgonzola, or in France in the manufacture of 

 Roquefort and several other varieties of a similar 

 character. Stilton is the leading cheese of a 

 class which in this country includes the Wensley- 

 dale and the Cotherstone, both of which when 

 really perfect are varieties which it is difficult to 

 beat ; indeed, a perfect Wensleydale, with its mild 

 flavour and mellow texture, is scarcely equalled 

 by a perfect Gorgonzola, and I am not sure, 



