OTHER VARIETIES OF FANCY CHEESE 53 



It should be the duty of every maker to en- 

 deavour to produce fancy cheese in this sense, 

 but there is no fear of the article being 

 placed before the public in too large a quantity, 

 as there are comparatively few makers who 

 excel, the great majority producing cheese of 

 second quality. Fancy cheese has not been 

 produced in this country to any considerable 

 extent. We have already named a few varieties ; 

 there are, however, others which are worthy 

 of the consideration of the manufacturer. On 

 the Continent, and more particularly in France 

 and Italy, there are numbers of small cheeses 

 of various types produced in different localities, 

 each of which has its admirers who consume it 

 in large quantities, and who pay the producer a 

 relatively larger sum per pound than is obtained 

 by the makers of the huge pressed cheeses of 

 Great Britain, America, and the Australian 

 Colonies. Let us refer to some of these varieties. 

 We have already mentioned the famous Gruyere 

 of Switzerland, the Parmesan of Italy, both of 

 which are pressed cheeses of considerable size ; 

 we have also referred to the blue cheeses made 

 in our own country, to the Gorgonzola of Italy, 



