CHEESE.
Ju-fu,CHIN. Queue, LAI Ju-ping, Tsiang-shWui, , Keju, MALAY.
Kaas, blur. Queijo, . . . . PORT.
Fromage, . . . FR. Sur, Res.
Kase, GER Queso, . Sr.
Panir, . . GILL, HIND., Junnu katti, . TAti.
Formaggio, Casio, . IT. Junnu gedda, . . Ts.t.
Cheese is made by the natives of India, but that used by Europeans is imported, and is known in the market by names derived from the places of manufacture, such as single and double Gloucester, Stilton, Cheddar, Dunlop, Dutch, Cheshire, etc. Cheese is made from milk in China, also from a mixture of cream and butter, and called tsiang sliwiii. In Britain the chief season for cheese making is from May to September; and it is carried on in nearly every county; but particular districts have acquired great repute. In Cheshire cheese, the salt is well mixed with the curd, and not merely rubbed on the outside. This, which is the most celebrated English cheese, is made in quan tities amounting to nearly 14,000 tons annually. The average annual produce of cheese in Great Britain and Ireland is 80,000 tons, most of which is made in Cheshire, Gloucestershire, Shropshire, and Derbyshire. The rich cheese called Stilton is made
in Leicestershire ; it is not sufficiently mellow for use under two years old. Double and single Gloucester cheese is also well known. The former is made of the milk and cream, the latter of the milk and half the cream. Bath and York arc famous for cream cheeses. Good cheeses are pro duced in large quantities in Holland. In Gouda cheese, which is considered the best in that country, nuriatic acid is used instead of rennet. hence it is never infested with mites. Parmesan cheese from Parma, in Italy, is skim-milk cheese, owing its rich flavour simply to the fine herbage on the banks of the river Po. Swiss cheese, especially that of Gruyere, is pleasing to some tastes. It is flavoured with herbs. — Toodinson, p. 359 ; Faulkner; 3PCulloc1's Commercial Dic tionary, p. 271 ; Statist. of Commerce.