The neighbourhood of _Chedder_, in the county of Somerset, produces a very admirable kind, which is little inferior in taste to Parmesan, and is supposed to owe its peculiar quality to the cows feeding in rich pastures, and particularly on the flote fescue grass (_Festuca fluitans_), with which many of those pastures abound. _Cottenham cheese_ is a soft white cheese, for which we are chiefly indebted to a small village of that name situated a few miles from Cambridge. In the neighbourhood of _Bath_ and _York_, and also in _Lincolnshire_, a rich and excellent kind of cream cheese is made. In Scotland a species of cheese is produced which has long been known and celebrated under the name of _Dunlop cheese_, from a parish of that name in Ayrshire, in the neighbourhood of which it is principally made. Of foreign kinds of cheese the most celebrated is _Parmesan_. This is made of ewes' milk, or of a mixture of ewes' or goats' milk with that of the cow. We receive it from various parts of Italy, and also from other countries, although the name would import it to be made exclusively in the neighbourhood of Parma. In the district of _Gruyere_, a small town in the canton of Friburg in Switzerland, a well-known kind of cheese of large size is made, which goes by that name. _Gouda_ cheese is famous in Holland. The common _Dutch cheeses_ are of globular shape, and each three or four pounds in weight. They are prepared in the same manner as Cheshire cheese, with the exception that, instead of rennet, the Dutch use spirit of vitriol (sulphuric acid). Hence this kind of cheese has a sharp and saline taste, which is said to exempt it from the depredations of mites. _Green Swiss cheese_ has a strong and peculiar flavour derived from the fragrant powder of melliot (_Trifolium melilotus officinalis_). This cheese is, however, to many persons, very disagreeable. When milk has been suffered to stand a few hours, a substance called _cream_ rises to the surface. This is skimmed off for several uses, but principally for the purpose of being made into _butter_, which is done by beating it in a vessel called a churn. In Cheshire it is customary to churn the butter from the whole milk, without its being skimmed, but this is contrary to the practice in most other parts of England. The consumption of butter is so great that not less than 50,000 tons' weight of it are stated to be annually used in London only. That, which is principally in esteem there is produced in Essex, and known by the name of _Epping butter_.