16 JUNE 1917, Page 14

CHEESE FROM SHEEP'S MILK.

[To THE EDITOR or THE " SPECTATOR."]

Sra,—Do we milk sheep in England? Here, in Sicily, and also in Italy, they do so, and make. a very good cream-cheese called ricotta from the milk. The •shepherds make it fresh every morning, in great cauldrons, ever their wood-fires. The only moulds are charming little rush-baskets. They ladle the hot ricotta into the baskets, and it stands for an hour or two to drain; it is then fit to oat. In these days of scarcity of butter, why should not ricotta be made in England ? Children especi- ally enjoy it on bread, with a little jam or stewed fruit—I am,