Cheese, Cream. From the “strippings” (the last of the milk drawn from the cow at each milking), from a mixture of milk and cream, or from raw cream only, according to the quality desired. It is usually made in small oblong, square, or rounded cakes, a general pressure only (that of a 2 or 4 lb. weight) being applied to press out the whey. After twelve hours it is placed upon a board or wooden trencher, and turned every day until dry. It ripens in about three weeks. A little salt is generally added, and frequently a little powdered lump sugar.
Cheese, Derbyshire. A small, white, rich variety, very similar to Dunlop cheese.
Cheese, Dunlop. Rich, white, and buttery; in round forms, weighing from 30 lbs. to 60 lbs.
Cheese, Dutch. (Holland.) Of a globular form. 5 to 14 lbs. each. Those from Edam are very highly salted; those from Gouda less so.
Cheese, Gloucester. Single Glo′ster; from milk deprived of part of its cream; Double Glo′ster, from milk retaining the whole of the cream. Mild tasted, semi-buttery consistence, without being friable; in large, round, flattish forms.
Cheese, Green or Sage. From milk mixed with the juice or an infusion or decoction of sage leaves, to which marygold flowers and parsley are frequently added.
Cheese, Gruyère. A fine description of cheese made in Switzerland, and largely consumed on the Continent. It is firm and dry, and exhibits numerous cells of considerable magnitude. Its flavour is peculiar, and is not generally liked by English people.
Cheese, Lincoln. From new milk and cream; in pieces about 2 inches thick; soft, and will not keep over 2 or 3 months.
Cheese, Neufchâtel. A much-esteemed variety of Swiss cheese; made of cream, and weighs about 5 or 6 oz.
Cheese, Norfolk. Dyed yellow with annotta or saffron; good, but not superior; in cheeses of 30 lbs. to 50 lbs.