CHAPTER V 



OTHER VARIETIES OF FANCY CHEESE ADAPTED 

 FOR MANUFACTURE IN ENGLAND 



THE term " fancy cheese " has usually been 

 applied to varieties produced from cream or full 

 milk, or a mixture of cream and milk, which are 

 small in size by comparison with the large cheeses 

 of all countries, and which are unpressed, or only 

 partially pressed, in the course of manufacture. 

 But the Americans have applied the term to 

 some cheeses which are pressed and which 

 really have no claim to it in any sense of the 

 word. Sometimes a private maker, who has a 

 considerable reputation as a prize-taker, and 

 who is in consequence enabled to obtain high 

 prices, is termed a maker of " fancy " cheese 

 for the simple reason that his product is excep- 

 tionally excellent, and that it is obtainable only 



by those who are willing to pay the price for it. 

 52 



