Full name Fromage à la Crème d'Isigny. (See.) Cream cheese. The American cheese of this name never amounted to much. It was an attempt to imitate Camembert in the Gay Nineties, but it turned out to be closer to Limburger. (See [Chapter 2].)
In France there is also Crème d'Isigny, thick fresh cream that's as famous as England's Devonshire and comes as close to being cheese as any cream can.
This soft, full-flavored cheese was doubtless brought from France by early emigrés, for it has been made since 1869 on the Orléans Island in the St. Lawrence River near Quebec. It is known by its French name, Le Fromage Raffiné de l'Ile d'Orléans, and lives up to the name "refined."
J
Jack see Monterey.
Jochberg
Tyrol, Germany
Cow and goat milk mixed in a fine Tyrolean product, as all mountain cheese are. Twenty inches in diameter and four inches high, it weighs in at forty-five pounds with the rind on.
Jonchée
Santonge, France
A superior Caillebotte, flavored with rum, orange-flower water or, uniquely, black coffee.