OTHER VARIETIES OF FANCY CHEESE 63 



inch and a half or thereabouts in diameter. 

 I am bound to say that the process is 

 difficult for an inexperienced maker, but like 

 every other difficulty, it can be overcome by 

 patience and practice. The cheeses are sub- 

 sequently salted, and either sold at the end of a 

 week in their fresh and white form, or kept in a 

 cave until they have been covered with mould, 

 when their flavour is enhanced and their value 

 increased. They are sent in trays to the mar- 

 kets, the smaller makers sending weekly or 

 fortnightly, and the larger makers nearly every 

 day. In the manufacture of the Neiifchatel, 

 which resembles the Bondon in form, care is 

 taken to prevent the curd being too close and 

 homogeneous ; the curd is drained without pres- 

 sure, and in consequence of its lighter texture 

 when moulded, the spores of the common blue 

 fungus, Penicillium glaucum, are enabled to 

 develop during the ripening process, so that the 

 interior of the cheese is blue as a Stilton and 

 is prized in consequence, realizing a higher figure 

 in the market. 



For some years several of these varieties have 

 been sold in the London and other markets in 



