Gruyère.--Gruyère is made in the Canton of Fribourg, and in the Vosges, the Jura, and Ain. The best cheeses of this kind are selected for exportation. Gruyère is a flat cheese of some 3 in. in depth, of a pale yellow colour, and plain surface, marked sparsely with large holes, which contain moisture. The rule laid down on the “plain” cheeses of England as to uniformity of colour in the surface of cheese holds good abroad as well as at home, but uniformity of surface in foreign plain cheeses need not be so closely looked for. In fact, the holes that abound in some of these cheeses constitute neither blemish nor unsoundness. The odour of Gruyère is strongish, but the taste mild and delicate. If anything, it is a little cloying. It is a fair cheese, but cannot be called more than fair, for dinner; but will serve very well for luncheon, though perhaps likely to pall on the taste if eaten constantly at this meal. The wholesale price is 11_d._ a lb. Parmesan (from the district in the North of Italy between Lodi and Cremona) is a finer cheese than Gruyère. The cows from whose milk it is made are kept in the house nearly all the year round, and fed in summer on cut grass, in winter on hay. The process of making both Gruyère and Parmesan is the same, but the quality of the milk considerably differs. Parmesan is of great size, sometimes reaching 180 lb. and is perhaps, of all cheese imported from abroad, the most useful “all round.” It is the only cheese that can be used grated for soup or macaroni. It is the custom of a good many people to supply grated Parmesan as a dinner cheese, but grated cheese, as compared with whole, suffers a certain deterioration of flavour. However this may be, avoid, if the cheese is served whole, the cutting of either this or Gruyère into thin slices, as the manner of some is. Let the cheese have fair play, and its full flavour, which it will not, unless it be cut, like any other cheese, of a reasonable thickness. Parmesan is of a yellowish-green hue, of firm and hard surface, marked by small holes. The time for ripening it properly is about 3 years. When not wanted for use, it should be kept covered with a cloth slightly steeped in sweet oil. The wholesale price is 1_s._ 5_d._ a lb. Port du Salut.--This cheese is hardly as well-known in England as are the Roquefort and other French cheeses. It is, when fresh, a soft, pasty, mild, most palatable cheese, generally made in round cakes of 5-8 lb. in weight, and stamped with a cross and words showing its place of manufacture.