re are two kinds of Gloucester
cheese,--single and double. _Single Gloucester_ is made of skimmed milk,
or of the milk deprived of half the cream; _Double Gloucester_ is a
cheese that pleases almost every palate: it is made of the whole milk
and cream. _Stilton cheese_ is made by adding the cream of one day to
the entire milk of the next: it was first made at Stilton, in
Leicestershire. _Sage cheese_ is so called from the practice of
colouring some curd with bruised sage, marigold-leaves, and parsley, and
mixing this with some uncoloured curd. With the Romans, and during the
middle ages, this practice was extensively adopted. _Cheddar cheese_
much resembles Parmesan. It has a very agreeable taste and flavour, and
has a spongy appearance. _Brickbat cheese_ has nothing remarkable except
its form. It is made by turning with rennet a mixture of cream and new
milk. The curd is put into a wooden vessel the shape of a brick, and is
then pressed and dried in the usual way. _Dunlop cheese_ has a
peculiarly mild and rich taste: the best is made entirely from new milk.
_New cheese_ (as it is called in London) is made chiefly in
Lincolnshire, and is either made of all cream, or, like Stilton. by
adding the cream of one day's milking to the milk that comes immediately
from the cow: they are extremely thin, and are compressed gently two or
three times, turned for a few days, and then eaten new with radishes,
salad, &c. _Skimmed Milk cheese_ is made for sea voyages principally.
_Parmesan cheese_ is made in Parma and Piacenza. It is the most
celebrated of all cheese: it is made entirely of skimmed cow's milk. The
high flavour which it has, is supposed to be owing to the rich herbage
of the meadows of the Po, where the cows are pastured. The best Parmesan
is kept for three or four years, and none is carried to market till it
is at least six months old. _Dutch cheese_ derives its peculiar pungent
taste from the practice adopted in Holland of coagulating the milk with
muriatic acid instead of rennet. _Swiss cheeses_ in their several
varieties are all remarkable for their fine flavour. That from
_Gruyere_, a bailiwick in the canton of Fribourg, is best known in
England. It is flavoured by the dried herb of _Melilotos officinalis_ in
powder. Cheese from milk and potatoes is manufactured in Thuringia and
Saxony. _Cream cheese_, although so called, is not properly cheese, but
is nothing more than cream dried sufficiently to be cut with a knife.