280 Milk and Its Products 
Among the varieties of cheese of foreign manu- 
facture, the following are worthy of mention: 
‘English cheeses.—The various dairy localities in 
England produce cheeses bearing their distinctive 
geographical names. In the main, they are of the 
cheddar type, and differ from the true cheddar only 
in details of manufacture and in slight differences 
in texture and flavor, in much the same way that 
the American home-trade cheese differs from the 
American cheddar. Of the English cheeses, the best 
known are the English Cheddar, Cheshire and Stilton; 
others worthy of mention are Leicestershire, Lanca- 
shire, Derbyshire, single and double Gloucester, Wens- 
leydale and Wiltshire. 
Stilton.—The manufacture of Stilton cheese is con- 
fined almost entirely to Leicestershire, England. Its 
manufacture is quite different from that of the com- 
mon type of English and American cheeses, and in 
many respects more nearly resembles many of the 
Continental varieties, and is almost exclusively con- 
fined to private dairies. It is made from _ sweet 
milk, and more commonly separate curds are made 
from both night’s and morning’s milk, the two being 
brought together when ready for the hoops. Stilton 
cheese is also made from a single curd, and in this 
ease the night’s milk is held till morning and 
mixed with the morning’s milk. It is commonly sup- 
posed that Stilton cheese is made from milk which 
has been reinforced with more or less cream, but 
this is not the case at the present time; in fact, 
Stilton cheese of good quality can be made from 
