in the St. Lawrence River near Quebec. It is known by its French name,
Le Fromage Raffiné de l'Ile d'Orléans, and lives up to the name
"refined."


J

Jack _see_ Monterey.

Jochberg
_Tyrol, Germany_

Cow and goat milk mixed in a fine Tyrolean product, as all mountain
cheese are. Twenty inches in diameter and four inches high, it weighs
in at forty-five pounds with the rind on.

Jonchée
_Santonge, France_

A superior Caillebotte, flavored with rum, orange-flower water or,
uniquely, black coffee.

Josephine
_Silesia, Germany_

Soft and ladylike as its name suggests. Put up in small cylindrical
packages.

Journiac _see_ Chapter 3.