Isigny
_France_
Full name Fromage a la Creme d'Isigny. _(See.)_ Cream cheese. The
American cheese of this name never amounted to much. It was an attempt
to imitate Camembert in the Gay Nineties, but it turned out to be
closer to Limburger. (_See_ Chapter 2.)
In France there is also Creme d'Isigny, thick fresh cream that's as
famous as England's Devonshire and comes as close to being cheese as
any cream can.
Island of Orleans
_Canada_
This soft, full-flavored cheese was doubtless brought from France by
early emigres, for it has been made since 1869 on the Orleans Island
in the St. Lawrence River near Quebec. It is known by its French name,
Le Fromage Raffine de l'Ile d'Orleans, and lives up to the name
"refined."
J
Jack _see_ Monterey.
Jochberg
_Tyrol, Germany_
Cow and goat milk mixed in a fine Tyrolean product, as all mountain
cheese are. Twenty inches in diameter and four inches high, it weighs
in at forty-five pounds with the rind on.
Jonchee
_Santonge, France_
A superior Caillebotte, flavored with rum, orange-flower water or,
uniquely, black coffee.
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