We commonly eat it raw, although in its raw state it is peculiarly indigestible, and in the only cooked form familiarly known among us here, that of Welsh rabbit or rare-bit, it is too often rendered still more indigestible, though this need not be the case.

Cream-cheese is the richest form, but keeps less well than that of milk.

Stilton, the finest English brand, is made partly of cream, partly of milk, and so with various other foreign brands, Gruyere, &c.

Parmesan is delicately flavored with fine herbs, and retains this flavor almost unaltered by age.

Our American cheeses now rank with the best foreign ones, and will grow more and more in favor as their value is understood, this being their strongly nitrogenous character.