he Norwegian." Doubtless the latter is Gjetost.

Ihlefield
_Mecklenburg, Germany_

A hand cheese.

Ilha, Queijo de
_Azores_

Semihard "Cheese of the Isle," largely exported to mother Portugal,
measuring about a foot across and four inches high. The one word,
_Ilha_, Isle, covers the several Azorian Islands whose names, such as
_Pico_, Peak, and _Terceiro_, Third, are sometimes added to their
cheeses.

Imperial, Ancien _see_ Ancien.

Imperial Club
_Canada_

Potted Cheddar; snappy; perhaps named after the famous French Ancien
Imperial.

Incanestrato
_Sicily, Italy_

Very sharp; white; cooked; spiced; formed into large round "heads"
from fifteen to twenty pounds. _See_ Majocchino, a kind made with the
three milks, goat, sheep and cow, and enriched with olive oil besides.

Irish Cheeses

Irish Cheddar and Irish Stilton are fairly ordinary imitations named
after their native places of manufacture: Ardagh, Galtee, Whitehorn,
Three Counties, etc.

Isigny
_France_

Full name Fromage a la Creme 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 Creme d'Isigny, thick fresh cream that's as
famous as England's Devonshire and comes as close to being cheese as
any cream can.

Island of Orleans
_Canada_

This soft, full-flavored cheese was doubtless brought from France by
early emigres, for it has been made since 1869 on the Orleans Island
in the St. Lawrence River near Quebec. It is known by its French name,
Le Fromage Raffine de l'Ile d'Orleans, 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.

Jonchee
_Santonge, France_

A superior Caillebotte, flavored with rum, orange-flower water or,
uniquely, black coffee.

Josephine
_Silesia, Germany_

Soft and ladylike as its name suggests. Put up in small cylindrical
packages.

Journiac _see_ Chapter 3.

Julost
_Sweden_.

Semihard; tangy.

Jura Bleu, or Septmoncel
_France_

Hard: blue-veined; sharp; tangy.

K

Kaas, Oude
_Belgium_

Flemish name for the French Boule de Lille.

Kackavalj
_Yugoslavia_

Same as Italian Cacioca