Cheddar Gorge: A Book of English Cheeses
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Оглавление
John Squire. Cheddar Gorge: A Book of English Cheeses
Copyright
Contents
Publisher’s Note
Introduction
Stilton
Interlude by the Artist
Cheddar
Cheshire
Double Gloucester
Leicester
Wensleydale
Caerphilly
Dunlop
Irish Cheeses
Blue Vinny
Notes
Publisher’s Acknowledgements
Biography of Sir John Squire
About the Publisher
Отрывок из книги
Title Page
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About the Publisher
Stilton holds its own. Cheddar and Cheshire are in difficulties, though they may struggle back. When those of us who are now in middle life were young these were the stock English cheeses in all English households and inns. If you stopped, on a summer walk, for luncheon at the Cross Keys or the Mariner’s Rest you had a pint of bitter, English Cheddar (probably) or Cheshire (possibly) and newish bread with inviting crust: today you are usually fobbed off with so-called Cheddar, like mild soap, from across the Atlantic, or so-called Cheshire, like clay coloured with marigolds, also from across the Atlantic. The rage for cheapness is one cause. The scandalous lack of protection for English commodity-names (why should a thing be sold as Cheddar when it isn’t?) is another. The invention of the bicycle is another; when one was young the ordinary labourer had his meal of bread and good cheese and good beer or cider out of a stone jar under the hedge, whereas today he rides back to his cottage and is given by his wife salmon or corned beef out of a tin. Stilton, however, was rather a luxury; the rich like it; it is just possible that there would be a row if bogus Stilton were put upon the market after the fashion of bogus Gorgonzola; and in any event no plausible substitute for it, inferior or otherwise, has been invented. The sales of Stilton in recent years have increased; and if, as seems likely, more attention in the near future is devoted to food and drink (middle-class Puritanism with its gross feeding and its hatred of refinement being on the wane) they are likely to increase.
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