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Stilton Cheese. To the Editor of The Times
- Johns Hopkins University Press
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Sir, – May I be allowed the pleasure of supporting Sir John Squire’s manly and spirited defense of Stilton cheese? At the same time I should like to add, before it is too late, a few reflections on the project of a statue.
I do not suggest for a moment that the inventor of Stilton cheese is not worthy of a statue. I only criticize the proposal on the ground of the transitory character of the result. Certainly, all the business of public subscriptions, speeches, broadcasts, the wrangling over designs, the eventual unveiling with a military band, and the excellent photograph in
No, Sir, if cheese is to be brought back to its own in England, nothing less is required than the formation of a Society for the Preservation of Ancient Cheeses. There is a great deal of work which such a society, and its members individually, could do. For instance, one of its first efforts should be to come to terms, by every possible persuasion, with the potteries which supply those dishes with three compartments, one for little biscuits, one for pats of butter, and one for little cubes of gorgonzola, so called. The production of these dishes could be stopped by a powerful organization of cheese-eaters. Also troops of members should visit all the hotels and inns in Gloucestershire, demanding Double Gloster. (On two occasions I have had to add the explanation: “it is a kind of cheese.”)
On one other point I disagree with Sir John. I do not think even the finest Stilton can hold the field against the noble Old Cheshire when in prime condition – as it very seldom is.
