Saturday, June 20, 2009

Cream Cheese

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. 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
St. Ivel (distinguished for being made with acidophilus bacteria)
Scotch Caledonian
Slipcote (famous in the eighteenth century)
Victoria
York

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