The principal foreign cream cheeses are Stracchino (Milan), which is a long way the best; Brie (Meaux), Marolles, and Pont l’Evêque, all very good of their kind, and Neufchatel, which last is, of all, the most commonly met with on this side of the Channel. Neufchatel, frequently called “Bondon,” from being made of the shape and size of the _bondon_ (Ang. “bung”) of a cask, is made at Neufchatel, in Normandy. It is simply a white cream cheese, and when fresh, extremely insipid--in fact, hardly equal to our own Yorkshire and Bath cheeses. By keeping, however, until it becomes “ripe,” it acquires a flavour by no means to be despised, though hardly on a level with some of the cream cheeses already mentioned. Crême de Brie has been alluded to as once the _crême de la crême_ of cheeses, and even now “running a good second” to Roquefort. La Brie is situated near to Paris, in the Department of Seine et Marne, with proximity, together with the difficulty of distant transport and the fondness of the Parisians for the thing itself, causes the most dainty to be almost entirely eaten in Paris. Imitations of it are many, and, as a rule, as worthless as is the genuine article valuable, for of all the French cheeses it is the most expensive by reason of its not keeping sound beyond a few days, and the large quantities in which it is partaken of at a meal. Brie is a soft, creamy cheese, made in rounds of large size but of little thickness. Dutch (Holland and Belgium).--This cheese is perhaps better known in kitchens than in the upper regions. It has, however, many good points, and is of by no means disagreeable flavour, though, owing to the process of making, a little too salt for delicate taste. It is also in general very safe, and very equal in quality. Being extremely mild, it is hardly suited to the dinner table, but affords an excellent luncheon. For domestic use it is eminently serviceable, and will be found (which is a great merit) generally acceptable in the kitchen. It is of a spherical oval shape, softish in texture, and coloured red. Its cheapness is also a recommendation, as it costs but 8_d._ or 9_d._ a lb. An imitation of this cheese is made in the district of Calvados, Normandy. Gorgonzola (North of Italy).--This is an excellent cheese, and one that bears a close resemblance to Stilton. It has, however, so strongly marked and distinct a character of its own, that it would be injurious to institute a comparison between it and any other cheese. In texture and marking it is not altogether unlike Stilton, but is of deeper yellow, and the veins of a greener hue. It is equally good for luncheon and dinner, having great delicacy combined with fulness of flavour. Price about 1_s._ 5_d._ a lb.