Wensleydale and Gorgonzola 289 
cheese that the soft varieties of of home-trade cheese 
do to American export Cheddars. 
Wensleydale.— Wensleydale cheese is made in cer- 
tain districts in Yorkshire, England. It occupies an 
intermediate position between the Stilton on the one 
hand and the ordinary hard cheese on the other. In 
texture and flavor, and in the characteristic veins 
of blue mold it quite closely resembles the Stilton, 
but it is made after a process somewhat resembling 
the ordinary Derby or Leicestershire or American 
home- trade processes, and is pressed in a bandage 
in an ordinary press. It is cured at a temperature 
of about 60° F., care being taken that the growth of 
the mold is facilitated even to the extent of burrow- 
ing the cheese with skewers if the mold does not 
grow with sufficient rapidity. 
Gorgonzola.— Gorgonzola is an Italian blue-molded 
cheese closely resembling Stilton in texture, though 
it is usually of inferior flavor. Considerable quan- 
tities of Gorgonzola are imported. into this country, 
but their quality is not at all uniform and the pro- 
cess of manufacture, resembling that given for Stil- 
ton in the main, is not systematically carried out 
by the peasants in the north of Italy, where it is 
made. 
Emmenthaler, Gruyere, Swiss or Schweitzer.— The 
cheese made in the mountains of Switzerland has a 
history reaching back to the seventeenth century,* 
and many of the old customs are still used; but, as 
*Monrad, Cheese making in Switzerland. Winnetka, Iil., 1896. 
8 
