In Italy there is Stracchino Cream, in Sweden Chantilly. Finally, to
come to France, la Foncee or Fromage de Pau, a cream also known around
the world as Creme d'Isigny, Double Creme, Fromage a la Creme de Gien,
Pots de Creme St. Gervais, etc. etc.
The French go even farther by eating thick fresh cream with Chevretons
du Beaujolais and Fromage Blanc in the style that adds _a la creme_ to
their already glorified names.
The English came along with Snow Cream Cheese that is more of a
dessert, similar to Italian Cream Cheese.
We'd like to have a cheese ice cream to contrast with too sweet ones.
Attempts at this have been made, both here and in England; Scottish
Caledonian cream came closest. We have frozen cheese with fruit, to be
sure, but no true cheese ice cream as yet, though some cream cheeses
seem especially suitable.
The farmer's daughter hath soft brown hair
(Butter and eggs and a pound of cheese)
And I met with a ballad I can't say where,
That wholly consisted of lines like these,
(Butter and eggs and a pound of cheese.
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