Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

ENGLISH DAIRY CHEESE.

From the standpoint of the cook who frequently wishes to use grated cheese this variety is important. Though made in much the same way as Cheddar, it differs from it, in that the curd is heated to a somewhat higher temperature, and the cheese is therefore harder. It commonly sells for somewhat more per pound than the standard or American factory variety and is likely to be found only in the larger markets.