Native Cheese A note on English cheeses, written two years
ago for this column, brought some interesting information, together with a large slice of mellow Leicester, which, unfortunately, arrived when I was 3,000 miles away. Since that time the interest in English cheeses appears to have revived a little. At the beginning of the war the enterprise of the French Government in devoting large spaces to the advertisement of French cheeses was typical of that country's sense of gastronomic honour. It is true that the French had 40o varieties to offer ; it is equally true that no Government here has ever troubled to educate the British public on the excellence of its native cheeses. Of the thousands who eat mouse-red and factory cheddar, not one has tried Wensleydale, Caerphilly, Double Gloucester, Lancashire, Leicester or Old Cheshire. All these are good, but Caerphilly and Wensleydale, especially are cheeses of great excellence.
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