This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
From ewes' milk; the best prepared in France. It greatly resembles Stilton, but is scarcely of equal richness or quality, and possesses a peculiar pungency and flavor.
The gluten of wheat is kneaded with a little salt and a small portion of a solution of starch, and made up into cheeses. It is said that this mixture soon acquires the taste, smell, and unctuosity of cheese, and when kept a certain time is not to be distinguished from the celebrated Roquefort cheese, of which it possesses all the peculiar pungency. By slightly varying the process other kinds of cheese may be imitated.
Same as green cheese.
A very rich, white cheese, somewhat resembling butter; for present use only.
The richest and finest cheese made in England. From raw milk to which cream taken from other milk is added; in cheeses generally twice as high as they are broad. . Like wine, this cheese is vastly improved by age, and is therefore seldom eaten before it is 2 years old. A spurious appearance of age is sometimes given to it by placing it in a warm, damp cellar, or by surrounding it with masses of fermenting straw or dung.
From skimmed milk; in round, flat forms, from 24 to 30 pounds each. Very hard and horny.