cheese.

Cream cheese
_International_

England, France and America go for it heavily. English cream begins
with Devonshire, the world-famous, thick fresh cream that is sold cool
in earthenware pots and makes fresh berries--especially the small wild
strawberries of rural England--taste out of this world. It is also
drained on straw mats and formed into fresh hardened cheeses in small
molds. (_See_ Devonshire cream.) Among regional specialties are the
following, named from their place of origin or commercial brands:

Cambridge
Cottslowe
Cornwall
Farm Vale
Guilford
Homer's
"Italian"
Lincoln
New Forest
Rush (from being made on rush or straw mats--_see_ Rush)
St. Ivel (distinguished for being made with acidophilus bacteria)
Scotch Caledonian
Slipcote (famous in the eighteenth century)
Victoria
York

Crème Chantilly _see_ Hablé.