Icelandic

In _Letters from Iceland_, W.H. Auden says: "The ordinary cheese is like a strong Dutch and good. There is also a brown sweet cheese, like the Norwegian." Doubtless the latter is Gjetost.

Ihlefield _Mecklenburg, Germany_

A hand cheese.

Ilha, Queijo de _Azores_

Semihard "Cheese of the Isle," largely exported to mother Portugal, measuring about a foot across and four inches high. The one word, _Ilha_, Isle, covers the several Azorian Islands whose names, such as _Pico_, Peak, and _Terceiro_, Third, are sometimes added to their cheeses.

Imperial, Ancien _see_ Ancien.

Imperial Club _Canada_

Potted Cheddar; snappy; perhaps named after the famous French Ancien Imperial.

Incanestrato _Sicily, Italy_

Very sharp; white; cooked; spiced; formed into large round "heads"

from fifteen to twenty pounds. _See_ Majocchino, a kind made with the three milks, goat, sheep and cow, and enriched with olive oil besides.

Irish Cheeses

Irish Cheddar and Irish Stilton are fairly ordinary imitations named after their native places of manufacture: Ardagh, Galtee, Whitehorn, Three Counties, etc.

Isigny _France_

Full name Fromage a la Creme d'Isigny. _(See.)_ Cream cheese. The American cheese of this name never amounted to much. It was an attempt to imitate Camembert in the Gay Nineties, but it turned out to be closer to Limburger. (_See_ Chapter 2.)

In France there is also Creme d'Isigny, thick fresh cream that's as famous as England's Devonshire and comes as close to being cheese as any cream can.

Island of Orleans _Canada_

This soft, full-flavored cheese was doubtless brought from France by early emigres, for it has been made since 1869 on the Orleans Island in the St. Lawrence River near Quebec. It is known by its French name, Le Fromage Raffine de l'Ile d'Orleans, and lives up to the name "refined."

J

Jack _see_ Monterey.

Jochberg _Tyrol, Germany_

Cow and goat milk mixed in a fine Tyrolean product, as all mountain cheese are. Twenty inches in diameter and four inches high, it weighs in at forty-five pounds with the rind on.

Jonchee _Santonge, France_

A superior Caillebotte, flavored with rum, orange-flower water or, uniquely, black coffee.

Josephine _Silesia, Germany_

Soft and ladylike as its name suggests. Put up in small cylindrical packages.

Journiac _see_ Chapter 3.

Julost _Sweden_.

Semihard; tangy.

Jura Bleu, or Septmoncel _France_

Hard: blue-veined; sharp; tangy.

K

Kaas, Oude _Belgium_

Flemish name for the French Boule de Lille.

Kackavalj _Yugoslavia_

Same as Italian Caciocavallo.

Kaiser-kase _Germany_

This was an imperial cheese in the days of the kaisers and is still made under that once awesome name. Now it's just a jolly old mellow, yellow container of tang.

Kajmar, or Serbian b.u.t.ter _Serbia and Turkey_

Cream cheese, soft and bland when young but ages to a tang between that of any goat's-milker and Roquefort.

Kamembert _Yugoslavia_

Imitation Camembert.

Karaghi La-La _Turkey_

Nutty and tangy.

Kareish _Egypt_

A pickled cheese, similar to Domiati.

Karut _India_

Semihard; mellow; for grating and seasoning.

Karvi _Norway_