New C_Ieese
England, by giving refuge to victims of persecution abroad, ha several times enriched her rural industries. On the Continent, cheat from sheep's milk is a common thing. The English, on the other
are probably the most conservative cheese-eaters in the world. It. very interesting to know, therefore, that sheep's-milk cheese is not being made in England, and especially interesting to me because it being made on the- Northamptonshire pastures where I was bona Thanks to the enterprise of a Rumanian, a Czech, an Eng,lishwomne and an English farmer, sheep's-milk cheese of excellent quality is now being produced in a county that never before, I think, produced regional cheese of its own. I have tasted this cheese, and I like it is mild but positive in flavour, and recalls the excellent but uncele brated rural cheeses of the Continent ; it lies somewhere betwea cream and hard cheese, and is in colour, texture and taste not va! unlike a new Wensleydale. It is being produced from ewes whirl lambed four or five months ago, and these ewes—soniething like 3c6 of them—are giving enough milk to yield from one to two. pounds d cheese per ewe per week. They are unselected ewes, of differ breeds, and probably if their lambs had been weaned earlier a1 the ewes milked more regularly the yield would have been Enucl higher. Here, then, i, a potential industry of considerable portance. For there are something like 8 million ewes in England and Wales alone, and there are 4o million people who would Ilk
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