Roquefort, made in the department of Aveyron, in the south of France, is not only the most highly priced and most highly prized of the cheeses of that country, but a most formidable rival to any of the best cheeses made on the continent, and even to our own more celebrated “fancy” cheeses. It has been likened by some to Stilton; but, beyond a certain similarity of surface texture, the two have not much in common. They are, moreover, made of very different matter, Roquefort being composed of sheep and goats’ milk intermixed. Its peculiar excellence is said to be due to the natural qualities of the cellars wherein it is placed for ripening, and partly also from the manner of milking the sheep in making it. It should be kept until considerable progress of decay has been made. It is of very delicate though rather pungent flavour, and, if it lacks something of the softness and mellowness of the Stilton, will be found equally agreeable with it, at least at the dinner table. For luncheon Stilton has the preference. Its wholesale price per lb. is 1_s._ 5_d._ Schabzieger.--This cheese is of spherical shape, of size somewhat larger than a cricket ball, with a dark thick rind. Its colour is yellow, with green veins. It is of a strong odour, and, unlike Gruyère, of an equally strong and rank taste. There is no doubt of its power to fulfil one purpose of cheese, the annihilation of the taste of anything you may have previously eaten, and for this it will be found to do good and useful service. It is a deservedly popular delicacy. The price of each cheese is about 8_d._ See also p. 1002. SUPPLEMENTARY LITERATURE. John Darton: ‘The Dairyman: a Practical Guide to Cow-keeping, and the Making of Butter and Cheese.’ London. 1872. 1_s._ Willis P. Hazard: ‘Butter and Butter-making, with the Best Methods for Producing and Marketing it.’ Philadelphia. 1877. H. M. Jenkins: ‘Hints on Butter-making.’ London. 1886. 6_d._ J. P. Sheldon: ‘Dairy Farming.’ London. 1_l._ 11_s._ 6_d._ Canon Bagot: ‘Easy Lessons in Dairying.’ London, 1883. 6_d._ The _Field._ London. Weekly. 6_d._ _THE CELLAR._