Incanestrato
_Sicily, Italy_

Very sharp; white; cooked; spiced; formed into large round "heads"
from fifteen to twenty pounds. _See_ Majocchino, a kind made with the
three milks, goat, sheep and cow, and enriched with olive oil besides.

Irish Cheeses

Irish Cheddar and Irish Stilton are fairly ordinary imitations named
after their native places of manufacture: Ardagh, Galtee, Whitehorn,
Three Counties, etc.

Isigny
_France_

Full name Fromage à la Crème d'Isigny. _(See.)_ Cream cheese. The
American cheese of this name never amounted to much. It was an attempt
to imitate Camembert in the Gay Nineties, but it turned out to be
closer to Limburger. (_See_ Chapter 2.)

In France there is also Crème d'Isigny, thick fresh cream that's as
famous as England's Devonshire and comes as close to being cheese as
any cream can.

Island of Orléans
_Canada_

This soft, full-flavored cheese was doubtless brought from France by
early emigrés, for it has been made since 1869 on the Orléans Island