r 5.)

The Blue variety is called Cheshire-Stilton, and Vyvyan Holland, in
_Cheddar Gorge_ suggests that "it was no doubt a cheese of this sort,
discovered and filched from the larder of the Queen of Hearts, that
accounted for the contented grin on the face of the Cheshire Cat in
Alice in Wonderland."

All very English, as recorded in Victor Meusy's couplet:

_Dans le Chester sec et rose
A longues dents, l'Anglais mord._

In the Chester dry and pink
The long teeth of the English sink.

Edam and Gouda
_Edam in Peace and War_

There also coming into the river two Dutchmen, we sent a couple of men
on board and brought three Holland cheeses, cost 4d. a piece,
excellent cheeses.

Pepys' _Diary_, March 2,1663

Commodore Coe, of the Montevidian Navy, defeated Admiral Brown of
the Buenos Ayrean Navy, in a naval battle, when he used Holland
cheese for cannon balls.

_The Harbinger_ (Vermont), December 11, 1847

The crimson cannon balls of Holland have been heard around the world.
Known as "red balls" in England and _katzenkopf,_ "cat's head," in
Germany, they differ from Gouda chiefly in the shape, Gouda being
round but flattish and now chiefly imported as one-pound Baby Goudas.

Edam when it is good is very, very good, but when it is bad it is
horrid. Sophisticated ones are sent over already scalloped for the
ultimate consumer to add port, and there are crocks of Holland cheese
potted with sauterne. Both Edam and Gouda should be well aged to
develop full-bodied quality, two years being the accepted standard for
Edam.

The best Edams result from a perfect combination of Breed
(black-and-white Dutch Friesian) and Feed (the rich pasturage of
Friesland and Noord Holland).

The Goudas, shaped like English Derby and Belgian Delft and Leyden,
come from South Holland. Some are specially made for the Jewish trade
and called Kosher Gouda. Both Edam and Gouda are eaten at mealtimes
thrice daily in Holland. A Dutch breakfast without one or the other on
black bread with butter and black coffee would be unthinkable. They're
also boon companions to plum bread and Dutch cocoa.

"Eclair Edams" are those with soft insides.

Emmentaler, Gruyere and Swiss

When the working woman
Takes her midday lunch,
It is a piece of Gruyere
Which for her takes the place of roast.

Victor Meusy

Whether an Emmentaler is eminently Schweizerkaese, grand Gruyere from
France, or le