EWE-MILK CHEESE
SIR,—In his "Country Life" column in your issue of August 29th Mr. Bates tells us that sheep's-milk cheese (quite common on the Continent) is now being made in England; and in view of its excel- lent quality and of the present shortage of cheese in this country, he welcomes its introduction. I should like to point out, however, that ewe-milk cheese has long been known in Scotland. Readers of Scott's Heart of Midlothian (first published in 1818) may remember that Jeanie Deans, anxious to present a Dunlop cheese to her benefactor, the Duke of Argyle, says that if he would like "the ewe-milk, that is, the Buckholmside cheese better," she would see that one was sent him. To this a note is appended : "The hilly pastures of Buck- holm, which the author now surveys, are famed for producing the best ewe-milk cheese in the South of Scotland." I fear that the manufacture of such cheese in Scotland has now greatly diminished, if indeed it exists at all; but if the example of Mr. Bates's North- amptonshire friends were to be followed in other parts of the country, it would, I believe, meet with general acceptance.—I am, &c.,
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