An entirely original cheese perfected by G. Leuchs in Nürnberg. He enriched skim milk with yolk of eggs and made the cheese in the usual way. When well ripened it is splendid.
Doubles
The English name cheese made of whole milk "double," such as Double Cottenham, Double Dorset, Double Gloucester. "Singles" are cheeses from which some of the cream has been removed.
Double-cream
England
Similar to Wensleydale.
Double-crème
France
There are several of this name, made in the summer when milk is richest in cream. The full name is Fromage à la
Double-crème, and Pommel is one well known. They are made throughout France in season and are much in demand.
Dresdener Bierkäse
Germany
A celebrated hand cheese made in Dresden. The typical soft, skim milker, strong with caraway and drunk dissolved in beer, as well as merely eaten.