church that had fallen
into ruins. Often enough the cheeses would be inscribed with such
wording as 'Here lies Blodwen Evans, aged 72.'" (From _My Wales_ by
Rhys Davies.)

Wensleydale
_England_

I. England, Yorkshire. Hard; blue-veined; double cream; similar to
Stilton. This production of the medieval town of Wensleydale in the
Ure Valley is also called Yorkshire-Stilton and is in season from June
to September. It is put up in the same cylindrical form as Stilton,
but smaller. The rind is corrugated from the way the wrapping is put
on.

II. White; flat-shaped; eaten fresh; made mostly from January through
the Spring, skipping the season when the greater No. I is made
(throughout the summer) and beginning to be made again in the fall and
winter.

Werder, Elbinger and Niederungskaese
_West Prussia_

Semisoft cow's-milker, mildly acid, shaped like Gouda.

West Friesian
_Netherlands_

Skim-milk cheese eaten when only a week old. The honored antiquity of
it is preserved in the anonymous English couplet:

Good bread, good butter and good cheese
Is good English and good Friese.

Westphalia Sour Milk, or Brioler
_Germany_

Sour-milk hand cheese, kneaded by hand. Butter and/or egg yolk is
mixed in with salt, and either pepper or caraway seeds. Then the
richly colored curd is shaped by hand into small balls or rolls of
about one pound. It is dried for a couple of hours before being put
down cellar to ripen. The peculiar flavor is due partly to the
seasonings and partly to the curd being allowed to putrify a little,
like Limburger, before pressing.

This sour-milker is as celebrated as Westphalian raw ham. It is so
soft and fat it makes a sumptuous spread, similar to Tilsit and
Brinza. It was named Brioler from the "Gute Brioler" inn where it was
perfected by the owner, Frau Westphal, well over a century ago.

The English sometimes miscall it Bristol from a Hobson-Jobson of the
name Briol.

Whale Cheese
_U.S.A._

In _The Cheddar Box, _Dean Collins tells of an ancient legend in which
the whales came into Tillamook Bay to be milked; and he poses the
possible origin of some waxy fossilized deposits along the shore as
petrified whale-milk cheese made by the aboriginal Indians after
milking the whales.

White, Fromage Blanc
_France_

Skim-milk summer cheese made in many parts of the country and eaten
fresh, with or without salt.

White Cheddar
_U.S.A._

Any Cheddar that isn't colored with ana