I
Icelandic
In _Letters from Iceland_, W.H. Auden says: "The ordinary cheese is
like a strong Dutch and good. There is also a brown sweet cheese, like
the Norwegian." Doubtless the latter is Gjetost.
Ihlefield
_Mecklenburg, Germany_
A hand cheese.
Ilha, Queijo de
_Azores_
Semihard "Cheese of the Isle," largely exported to mother Portugal,
measuring about a foot across and four inches high. The one word,
_Ilha_, Isle, covers the several Azorian Islands whose names, such as
_Pico_, Peak, and _Terceiro_, Third, are sometimes added to their
cheeses.
Imperial, Ancien _see_ Ancien.
Imperial Club
_Canada_
Potted Cheddar; snappy; perhaps named after the famous French Ancien
Imperial.
Incanestrato
_Sicily, Italy_
Very sharp; white; cooked; spiced; formed into large round "heads"
from fifteen to twenty pounds. _See_ Majocchino, a kind made with the
three milks, goat, sheep and cow, and enriched with olive oil besides.
Irish Cheeses
Irish Cheddar and Irish Stilton are fairly ordinary imitations named
after their native places of manufacture: Ardagh, Galtee, Whitehorn,
Three Counties, etc.
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