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Cheese

With regard to cheese, little need be said; to enter into the general principles of making cheeses would be far from our province. With regard to choosing cheeses, some of the best to be obtained now at reasonable prices are those that come from Canada. Some are, indeed, so similar to our own Cheddar and Cheshire that few can tell the difference. In choosing a Stilton, always select one that combines moisture with blue mould. This is by far the best cheese of the country. What is the secret of its composition that makes it so far superior to other cheeses I cannot say. However, be on your guard against a worthless imitation which resembles it in shape only. Persons attempt to sell this cheese as a sort of Stilton. Its outside is smoother than genuine Stilton, and its inside inferior in flavour to Dutch and common American. The best of foreign cheeses are Brie and Camembert; they are, however, not very easily bought, except in that most exotic of neighbourhoods in London, Soho. Parmesan cheese is thought by many an improvement to soups, and in Italy is almost invariably handed round with every soup served.