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Gorgonzola Cheese

For one reason or another this excellent cheese was a long time in finding its way from the north of Italy to England, although, as a matter of fact, it is considered by many epicures as superior to the famous Stilton cheese. In some particulars it resembles Stilton, but not in shape, being flat and broad. When cut, it represents, if it is ripe, a yellow color, with rich green veins. Unfortunately, the large existing demand for it has led to the substitution of weak, gummy, altogether inferior makes. Gorgonzola should be firm and creamy, with the two flat surfaces as nearly level as possible; those of inferior quality sink in the center, and are of weak substance.