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The restaurants generally supply two or three varieties, one of which is
Cheddar; the more expensive restaurants sell English, the less expensive, Colonial
Cheddar; the other cheeses sold are commonly Gorgonzola, Gruyère or St. Ivel.
The cheap Dutch cheeses made from skimmed milk are not being sold so much
at present possibly because cheese made from full milk imported from the
Dominions has taken their place. In the dining-rooms for the working classes
very little cheese is sold; the labouring classes evidently prefer to buy cheese at
the provision dealers, bread at the bakers, and eat such portable food in the
workplace or public house; in the latter, tables, or in some instances upturned
barrels, are provided; also bread and cheese can be purchased more cheaply at
public houses than in the eating-house.