“FROMAGE d’ ISIGNY.” 
“French Cheese” Made In Orange 
County, N. Y. 
New and promising enterprise; good way 
of relieving the milk surplus; as good as 
the imported article; King Victor and 
the Swiss Mountains. 
“ Come and lunch with me,” Baid a busi¬ 
ness friend one day in New York, to a 
Rural man. “ I want to introduce you to 
a kind of cheese of which I am very fond 
and which you may also like.” 
The Invitation was promptly accepted, 
and, leading the way, my friend and I were 
soon comfortably seated at the table in one 
of New York’s most famous restaurants. 
A dainty, appetizing repast was served and 
at its close black coffee and “ the cheese ” 
were ordered as a finale. 
The cheese was cut in sections, which in¬ 
dicated that the size of a whole cheese was 
about six inches in diameter and a little 
more than an inch in thickness. Tasting 
it, I found it soft, creamy and delicious, 
apparently resembling Brie in quality. It 
was new to me and I asked: 
What do you call it ? ” 
“ Fromage d’ Isigny,” replied my friend. 
“ That Is a new name. I have heard of Cheshire, Roque¬ 
fort, Edam and Cheddar, Emmenthal, Gorgouzola, Neuf- 
cbatel, Ramadour, Rotenburg, Mainz, Brie and Swiss, 
but Isigny, nefer.” 
My curiosity being aroused, I called the waiter, handed 
him a quarter, and asked him to bring me the whole 
cheese, with its package or label, so that I might see it. 
It was brought. It was in dimensions as before described, 
was a beautiful golden yellow on its exterior, and of 
creamy consistency in its interior. The label or trade¬ 
mark was printed on white laid paper, in blue ink, and 
was a picture illustrating that familiar fable of ancient 
JEsop, the fox and the crow. Up a tree was the crow, in 
his mouth was a cheese bearing the legend, “ Fromage 
d’lsigny;” and beneath was the siren fox, flattering the 
crow and endeavoring to make him open his mouth and 
drop the cheese. It gave me no clue other than the name, 
as to its place of manufacture, and the polite waiter said 
he supposed it was imported. I had heard of Isigny 
butter, famous in France; but not of Isigny cheese, and 
so I determined to look it up. For weeks I did not make 
much progress. Finally, I remembered that my old friend, 
Hon. N. W. Howell, of the town of Blooming Grove, in 
THE BEAL WHEAT AS GROWN BY OREGON EX. STATION. Fig. 238 
