It is also
drained on straw mats and formed into fresh hardened cheeses in small
molds. (_See_ Devonshire cream.) Among regional specialties are the
following, named from their place of origin or commercial brands:
Cambridge
Cottslowe
Cornwall
Farm Vale
Guilford
Homer's
"Italian"
Lincoln
New Forest
Rush (from being made on rush or straw mats--_see_ Rush)
St. Ivel (distinguished for being made with acidophilus bacteria)
Scotch Caledonian
Slipcote (famous in the eighteenth century)
Victoria
York
Creme Chantilly _see_ Hable.
Creme de Gien _see_ Fromage.
Creme de Gruyere
_Franche-Comte France_
Soft Gruyere cream cheese, arrives in America in perfect condition in
tin foil packets. Expensive but worth it.
Creme des Vosges
_Alsace, France_
Soft cream. Season October to April.
Creme Double _see_ Double-Creme.
Creme, Fromage a la _see_ Fromage.
Creme, Fromage Blanc a la _see_ Fromage Blanc.
Creme St Gervais _see_ Pots de Creme St Gervais.
Cremet Nantais
_Lower Loire, France_
Soft fresh cream of Nantes.
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