Stilton. 199 
is added a certain amount of additional fat, either in 
the shape of butter or other fat, and some flavoring 
matter in the form of cayenne pepper, brandy, or 
something of like nature. The cheese is then packed 
closely in fancy glass or earthenware packages, sealed 
tightly, and marketed. The names under which it is 
sold vary with the manufacturer and with the recipe 
under which it is made. Many of them are sold 
under registered trade-marks. Some of the better 
known are Club House, Meadow Sweet, Canadian 
Club, ete. 
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, single and double 
Gloucester, Cheshire and Wiltshire. 
One English cheese in particular is worthy of a 
little more extended notice. It is the well known 
Stilton. 
Stilton cheese.—Stilton cheese is a rich, rather 
soft, mild flavored cheese, more or less impregnated 
with threads of blue or bluish green mold, which to 
a greater or less extent mask the flavor. In making 
Stilton cheese, more or less of the cream of the 
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