readily be shaved or broken into small pieces; when it is well ripened,
it may be grated. English Cheddar cheese is not unlike AMERICAN CHEDDAR
CHEESE, or, as it is commonly called, _American cream cheese_, which is
shown by _b_. In fact the American variety is made according to the
method used for the English. Owing to its characteristics, flavor, and
abundance, Cheddar cheese, both English and American, is the kind that
is used most extensively in the United States.

ENGLISH DAIRY CHEESE, shown at _d_, is similar to Cheddar cheese,
although it has a reddish color and, on account of the method of
manufacture, it is harder. This kind of cheese lends itself well to
cooking, as it may be easily grated.

CHESHIRE CHEESE, a well-known English variety, is a dry cream cheese
made from whole cow's milk. It is deep yellow or red in color, similar
in flavor to Cheddar cheese, and is used in much the same manner.

[Illustration]

[Illustration]

STILTON CHEESE, shown at _m_, is a hard cheese made from cow's milk to
which cream has been added and which is coagulated with rennet. Mold
is introduced into this cheese, so that it resembles Roquefort cheese,
which is shown at _j_.

28. HOLLAND CHEESE.--The variety of cheese shown at _e_, Fig. 4, is
known as EDAM CHEESE. It is a hard rennet cheese of a red color and is
mild in flavor. This kind of cheese is molded into the shape of a ball,
the outside of which is usually dyed red, and will keep for a long