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Cheese Types M-P

M
Maconnais
France
Soft; goat's milk; two inches square by one and a half inches thick.
Macqueline
Oise, France
Soft Camembert type, made in the same region, but sold at a cheaper price.
Madridejos
Spain
Named for Madrid where it is made.
Magdeburger-kuhkäse
Germany
"Cow cheese" made in Magdeburg.
Magerkäse see Holstein Skim Milk
Maggenga, Sorte
Italy
A term for Parmesan types made between April and September.
Maguis
Belgium
Also called Fromage Mou. Soft; white; sharp; spread.
Maigre
France
A name for Brie made in summer and inferior to both the winter Gras and spring Migras.
Maile
Crimea
Sheep; cooked; drained; salted; made into forms and put into a brine bath where it stays sometimes a year.
Maile Pener (Fat Cheese)
Crimea
Sheep; crumbly; open texture and pleasing flavor when ripened.
Mainauer
German
Semihard; full cream; round; red outside, yellow within. Weight three pounds.
Mainzer Hand
German
Typical hand cheese, kneaded by hand thoroughly, which makes for quality, pressed into flat cakes by hand, dried for a week, packed in kegs or jars and ripened in the cellar six to eight weeks. As in making bread, the skill in kneading Mainzer makes a worthy craft.
Majocchino
Sicily, Italy
An exceptional variety of the three usual milks mixed together: goat, sheep and cow, flavored with spices and olive oil. A kind of Incanestrato.
Malakoff
France
A form of Neufchâtel about a half inch by two inches, eaten fresh or ripe.
Manicamp
French Flanders
In season from October to July.
Mano, Queso de
Venezuela
A kind of Venezuelan hand cheese, as its Spanish name translates. (See Venezuelan.)
Manor House see Herrgårdsost.
Manteca, Butter
Italy
Cheese and butter combined in a small brick of butter with a covering of Mozzarella. This is for slicing—not for cooking—which is unusual for any Italian cheese.
Manur, or Manuri
Yugoslavia
Sheep or cow's milk heated to boiling, then cooled "until the fingers can be held in it". A mixture of fresh whey and buttermilk is added with the rennet. "The curd is lifted from the whey in a cloth and allowed to drain, when it is kneaded like bread, lightly salted, and dried."
Maqueé
Belgium
Another name for Fromage Mou, Soft Cheese.
Marches
Tuscany, Italy
Ewe's milk; hard.
Margarine
England
An oily cheese made with oleomargarine.
Margherita
Italy
Soft; cream; small.
Marienhofer
Austria
Limburger type. About 4½ inches square and 1½ inches thick; weight about a pound. Wrapped in tin foil.
Märkisch, or Märkisch Hand
Germany
Soft; smelly; hand type.
Maroilles, Marolles, Marole
Flanders, France
Semisoft and semihard, half way between Pont l'Evêque and Limburger. Full flavor, high smell, reddish brown rind, yellow within. Five inches square and 2¼ inches thick; some larger.
Martha Washington Aged Cheese
U.S.A.
Made by Kasper of Bear Creek, Wisconsin. 
Mascarpone, or Macherone
Italy
Soft; white; delicate fresh cream from Lombardy. Usually packed in muslin or gauze bags, a quarter to a half pound.
McIntosh
Alaska
An early Klondike Cheddar named by its maker, Peter McIntosh, and described as being as yellow as that "Alaskan gold, which brought at times about ounce for ounce over mining-camp counters." The Cheddar Box by Dean Collins.
McLaren's
U.S.A.
Pioneer club type of snappy Cheddar in a pot, originally made in Canada, now by Kraft in the U.S A.
Meadowbloom
U.S.A.
Made by the Iowa State College at Ames.
Mecklenburg Skim
Germany
No more distinguished than most skim-milkers.
Meilbou
France
Made in the Champagne district.
Mein Käse
U.S.A.
Sharp; aromatic; trade-marked package.
Melfa
U.S.A.
Excellent for a processed cheese. White; flavorsome. Packed in half moons.
Melun
France Brown-red rind, yellow inside; high-smelling. There is also a Brie de Melun.
Mentelto
Italy
Sharp; goat; from the Mentelto mountains
Merignac
France
Goat.
Merovingian
Northeast France
Semisoft; white; creamy; sharp; historic since the time of the Merovingian kings.
Mersem
France
Lightly cooked.
Mesitra
Crimea
Eaten when fresh and unsalted; also when ripened. Soft, ewe's milk.
Mesost
Sweden
Whey; sweetish.
Metton
Franche-Comté, France
Season October to June.
Meuse
France
Soft; piquant; aromatic.
Midget Salami Provolone
U.S.A.
This goes Baby Goudas and Edams one better by being a sort of sausage, too.
Mignot
Calvados, France
White, No. I: Soft; fresh; in small cubes or cylinders; in season only in summer, April to September.
Passe, No. II: Soft but ripened, and in the same forms, but only seasonal in winter, October to March. Similar to Pont l'Evêque and popular for more than a century. It goes specially well with Calvados cider, fresh, hard or distilled.
Migras
Name given to spring Brie—midway between fat winter Gras and thin summer Maigre.
Milano, Stracchino di Milano, Fresco, Quardo
Italy
Similar to Bel Paese. Yellow, with thin rind. 1½ to 2¾ inches thick, 3 to 6½ pounds.
Milk Mud see Schlickermilch.
Millefiori
Milan, Italy
A Thousand Flowers—as highly scented as its sentimental name. Yet no cheeses are so freshly fragrant as these flowery Alpine ones.
Milltown Bar
U.S.A.
Robust texture and flavor reminiscent of free-lunch and old-time bars.
Milk cheeses
Milks that make cheese around the world:
Ass Buffalo Camel Chamois Elephant Goat Human (see Mother's milk) Llama Mare Reindeer Sea cow (Amazonian legend) Sheep Whale (legendary; see Whale Cheese) Yak Zebra Zebu
U.S. pure food laws prohibit cheeses made of unusual or strange animal's milk, such as camel, llama and zebra.
Milwaukee Kümmelkäse
and Hand Käse
U.S.A.
Aromatic with caraway, brought from Germany by early emigrants and successfully imitated.
Minas
Brazil
Name for the Brazilian state of Minas Geraes, where it is made. Semihard; white; round two-pounder; often chalky. The two best brands are one called Primavera, Spring, and another put out by the Swiss professors who teach the art at the Agricultural University in the State Capital, Bello Horizonte.
Minnesota Blue
U.S.A.
A good national product known from coast to coast. Besides Blue, Minnesota makes good all-American Brick and Cheddar, natural nationals to be proud of.
Mintzitra
in Macedonia; and
Mitzithra
in Greece
Sheep; soft; succulent; and as pleasantly greasy as other sheep cheeses from Greece. It's a by-product of the fabulous Feta.
Modena, Monte
U.S.A.
Made in U.S.A. during World War II. Parmesan-type.
Mohawk Limburger Spread
U.S.A.
A brand that comes in one-pound jars.
Moliterno
Italy
Similar to Caciocavallo. (See.)
Monceau
Champagne, France
Semihard, similar to Maroilles.
Moncenisio
Italy
Similar to Gorgonzola.
Mondseer, Mondseer Schachtelkäse, Mondseer Schlosskäse
Austria
This little family with a lot of long names is closely related to the Münster tribe, with very distant connections with the mildest branch of the Limburgers.
The Schachtelkäse is named from the wooden boxes in which it is shipped, while the Schlosskäse shows its class by being called Castle Cheese, probably because it is richer than the others, being made of whole milk.
Money made of cheese
China
In the Chase National Bank collection of moneys of the world there is a specimen of "Cheese money" about which the curator, Farran Zerbee, writes: "A specimen of the so-called 'cheese money' of Northern China, 1850-70, now in the Chase Bank collection, came to me personally some thirty years ago from a woman missionary, who had been located in the field where she said a cake form of condensed milk, and referred to as 'cheese,' was a medium of exchange among the natives. It, like other commodities, particularly compressed tea, was prized as a trading medium in China, in that it had value as nutriment and was sufficiently appreciated by the population as to be exchangeable for other articles of service."
Monk's Head see Tête de Moine.
Monostorer
Transylvania, Rumania
Ewe's milk.
Monsieur
France
Soft; salted; rich in flavor.
Monsieur Fromage see Fromage de Monsieur Fromage.
Montana
Catalonia
A mountain cheese.
Montasio
Austria and Italy
Usually skimmed goat and cow milk mixed. When finished, the rind is often rubbed with olive oil or blackened with soot. It is eaten both fresh, white and sweet, and aged, when it is yellow, granular and sharp, with a characteristic flavor. Mostly used when three to twelve months old, but kept much longer and grated for seasoning. Widely imitated in America.
Montauban de Bretagne, Fromage de
Brittany, France
A celebrated cheese of Brittany.
Montavoner
Austria
Sour and sometimes sweet milk, made tasty with dried herbs of the Achittea family.
Mont Blanc
France
An Alpine cheese.
Mont Cenis
Southeastern France Usually made of all three available milks, cow, goat and sheep; it is semi-hard and blue-veined like the other Roquefort imitations, Gex and Septmoncel. Primitive methods are still used in the making and sometimes the ripening is done by penicillium introduced in moldy bread. Large rounds, eighteen by six to eight inches, weighing twenty-five pounds.
Mont-des-Cats
French Flanders
Trappist monk-made Port-Salut.
Montdidier
France
A fresh cream.
Mont d'or, le, or Mont Dore
Lyonnais, France
Soft; whole milk; originally goat, now cow; made throughout the Rhone Valley. Fat, golden-yellow and "relished by financiers" according to Victor Meusy. Between Brie and Pont l'Evêque but more delicate than either, though not effeminate. Alpin and Riola are similar. The best is still turned out at Mont d'Or, with runners-up in St. Cyr and St. Didier.
Montavoner
Austria
A sour-milker made fragrant with herbs added to the curd.
Monterey
Mexico
Hard; sharp; perhaps inspired by Montery Jack that's made in California and along the Mexican border.
Monterey Jack 
Monthéry
Seine-et-Oise, France
Whole or partly skimmed milk; soft in quality and large in size, weighing up to 5½ pounds. Notable only for its patriotic tri-color in ripening, with whitish mold that turns blue and has red spots.
Montpellier
France
Sheep.
Moravian
Czechoslovakia
Semihard and sharp.
Morbier
Bresse, France
In season from November to July.
Mostoffait
France
A little-known product of Champagne.
Mother's milk
In his book about French varieties, Les Fromages, Maurice des Ombiaux sums up the many exotic milks made into cheese and recounts the story of Paul Bert, who served a cheese "white as snow" that was so delicately appetizing it was partaken of in "religious silence." All the guests guessed, but none was right. So the host announced it was made of "lait de femme" and an astounded turophile exclaimed, "Then all of us are cannibals."
Mountain
Bavaria
Soft; yellow; sharp.
Mountain, Azuldoch see Azuldoch.
Mount Hope
U.S.A.
Yellow; mellow; mild and porous California Cheddar.
Mouse or Mouse Trap
U.S.A.
Common name for young, green, cracked, leathery or rubbery low-grade store cheese fit only to bait traps. When it's aged and sharp, however, the same cheese can be bait for caseophiles.
Mozzarella
Italy
Soft; water-buffalo milk; moistly fresh and unripened; bland, white cooking cheese put up in balls or big bowl-like cups weighing about a half pound and protected with wax paper. The genuine is made at Cardito, Aversa, Salernitano and in the Mazzoni di Capua. Like Ricotta, this is such a popular cheese all over America that it is imitated widely, and often badly, with a bitter taste.
Mozzarella-Affumicata, also called Scamozza
Italy
Semisoft; smooth; white; bland; un-salted. Put up in pear shapes of about one pound, with tan rind, from smoking.
Eaten chiefly sliced, but prized, both fresh and smoked, in true Italian one-dish meals such as Lasagne and Pizza.
Mozzarinelli
Italy
A pet name for a diminutive edition of Mozzarella.
Mrsav see Sir Posny.
Münster
Germany
German originally, now made from Colmar, Strassburg and Copenhagen to Milwaukee in all sorts of imitations, both good and bad. Semihard; whole milk; yellow inside, brick-red outside; flavor from mild to strong, depending on age and amount of caraway or anise seed added. Best in winter season, from November to April.
Münster is a world-wide classic that doubles for both German and French. Géromé is a standard French type of it, with a little longer season, beginning in April, and a somewhat different flavor from anise seed. Often, instead of putting the seeds inside, a dish of caraway is served with the cheese for those who like to flavor to taste.
In Alsace, Münster is made plain and also under the name of Münster au Cumin because of the caraway.
American imitations are much milder and marketed much younger. They are supposed to blend the taste of Brick and Limburger; maybe they do.
Mustard
U.S.A.
A processed domestic, Gruyère type.
Myjithra
Imitated with goat's milk in Southern Colorado.
Mysost, Mytost
Scandinavia
Made in all Scandinavian countries and imitated in the U.S.A. A whey cheese, buttery, mild and sweetish with a caramel color all through, instead of the heavy chocolate or dark tobacco shade of Gjetost. Frimost is a local name for it. The American imitations are cylindrical and wrapped in tin foil.

N
Nagelkassa (Fresh), Fresh Clove Cheese, called Nageles in Holland
Austria
Skim milk; curd mixed with caraway and cloves called nails, nagel, in Germany and Austria. The large flat rounds resemble English Derby.
Nantais, or Fromage du Curé, Cheese of the Curate
Brittany, France
A special variety dedicated to some curate of Nantes.
Nessel
England
Soft; whole milk; round and very thin.
Neufchâtel, or Petit Suisse
Normandy, France
Soft; whole milk; small loaf. 
New Forest
England
Cream cheese from the New Forest district.
Nieheimer
Westphalia, Germany
Sour milk; with salt and caraway seed added, sometimes beer or milk. Covered lightly with straw and packed in kegs with hops to ripen. Both beer and hops in one cheese is unique.
Niolo
Corsica
In season from October to May.
Noekkelost or Nögelost
Norway
Similar to spiced Leyden or Edam with caraway, and shaped like a Gouda.
Nordlands-Ost "Kalas"
U.S.A.
Trade name for an American imitation of a Scandinavian variety, perhaps suggested by Swedish Nordost.
Nordost
Sweden
Semisoft; white; baked; salty and smoky.
North Wilts
Wiltshire, England
Cheddar type; smooth; hard rind; rich but delicate in flavor. Small size, ten to twelve pounds; named for its locale.
Nostrale
Northwest Italy
An ancient-of-days variety of which there are two kinds:
I. Formaggio Duro: hard, as its name says, made in the spring
when the cows are in the valley.
II. Formaggio Tenero: soft and richer, summer-made with milk
from lush mountain-grazing.
Notruschki (cheese bread)
Russia
Made with Tworog cheese and widely popular.
Nova Scotia Smoked
U.S.A.
The name must mean that the cheese was smoked in the Nova Scotia manner, for it is smoked mostly in New York City, like sturgeon, to give the luxurious flavor.
Nuworld
U.S.A.
This semisoft newcomer arrived about 1954 and is advertised as a brand-new variety. It is made in the Midwest and packed in small, heavily waxed portions to preserve all of its fine, full aroma and flavor.
A cheese all America can be proud of, whether it is an entirely new species or not.

O
Oaxaca see Asadero.
Oka, or La Trappe
Canada
Medium soft; aromatic; the Port-Salut made by Trappist monks in Canada after the secret method of the order that originated in France. See Trappe.
Old English Club
U.S.A.
Not old, not English, and representing no club we know of.
Old Heidelberg
U.S.A.
Soft, piquant rival of Liederkranz.
Oléron Isle, Fromage d'Ile
France
A celebrated sheep cheese from this island of Oléron.
Olive Cream
U.S.A.
Ground olives mixed to taste with cream cheese. Olives rival pimientos for such mildly piquant blends that just suit the bland American taste. A more exciting olive cream may be made with Greek Calatma olives and Feta sheep cheese.
Olivet
Orléans, France
Soft sheep cheese sold in three forms:
I. Fresh; summer, white; cream cheese.
II. Olivet-Bleu—mold inoculated; half-ripened.
III. Olivet-Cendré, ripened in the ashes. Season, October to June.
Olmützer Quargel, also Olmützer Bierkäse
Austria
Soft; skim milk-soured; salty. The smallest of hand cheeses, only ½ of an inch thick by 1½ inches in diameter. Packed in kegs to ripen into beer cheese and keep the liquid contents of other kegs company. A dozen of these little ones are packed together in a box ready to drop into wine or beer drinks at home or at the bar.
Oloron, or Fromage de la Vallee d'ossour
Béarn, France
In season from October to May.
Onion with garlic links
U.S.A
Processed and put up like frankfurters, in links.
Oporto
Portugal
Hard; sharp; tangy. From the home town of port wine.
Orkney
Scotland
A country cheese of the Orkney Islands where it is buried in the oat bin to ripen, and kept there between meals as well. Oatmeal and Scotch country cheese are natural affinities. Southey, Johnson and Boswell have all remarked the fine savor of such cheese with oatcakes.
Orléans
France
Named after the Orléans district Soft; creamy; tangy.
Ossetin, Tuschninsk, or Kasach
Caucasus
Comes in two forms:
I. Soft and mild sheep or cow cheese ripened in brine for two months.
II. Hard, after ripening a year and more in brine. The type made of
sheep milk is the better.
Ostiepek, Oschtjepek, Oschtjpeka
Czechoslovakia
Sheep in the Carpathian Mountains supply the herb-rich milk for this type, similar to Italian Caciocavallo.
Oswego
U.S.A.
New York State Cheddar of distinction.
Oude Kaas
Belgium
Popular in France as Boule de Lille.
Oust, Fromage de
Roussillon, France
Of the Camembert family.
Ovár
Hungarian
Semisoft to semihard, reddish-brown rind, reddish-yellow inside. Mild but pleasantly piquant It has been called Hungarian Tilsit.
Oveji Sir
Yugoslavian Alpine
Hard, mountain-sheep cheese of quality Cellar-ripened three months. Weight six to ten pounds.
Oxfordshire
England
An obsolescent type, now only of literary interest because of Jonathan Swift's little story around it, in the eighteenth century:
"An odd land of fellow, who when the cheese came upon the table, pretended to faint; so somebody said, Pray take away the cheese.'
"'No,' said I, 'pray take away the fool. Said I well?'
"To this Colonel Arwit rejoins: 'Faith, my lord, you served the coxcomb right enough; and therefore I wish we had a bit of your lordship's Oxfordshire cheese.'"


P
Pabstett
U.S.A
The Pabst beer people got this out during Prohibition, and although beer and cheese are brothers under their ferment, and Prohibition has long since been done away with, the relation of the processed paste to a natural cheese is still as distant as near beer from regular beer.
Packet cheese
England
This corresponds to our process cheese and is named from the package or packet it comes in.
Paglia
Switzerland
Italian-influenced Canton of Ticino. Soft. A copy of Gorgonzola. A Blue with a pleasant, aromatic flavor, and of further interest because in Switzerland, the motherland of cheese, it is an imitation of a foreign type.
Pago
Dalmatia, Yugoslavia
A sheep-milk specialty made on the island of Pago in Dalmatia, in weights from ½ to eight pounds.
Paladru
Savoy, France
In season from November to May.
Palpuszta
Hungary
Fairly strong Limburger type.
Pannarone
Italy
Gorgonzola type with white curd but without blue veining.
Parenica
Hungary
Sheep. Caciocavallo type.
Parmesan, Parmigiano
Italy
The grand mogul of all graters. Called "The hardest cheese in the world." It enlivens every course from onion soup to cheese straws with the demitasse, and puts spirit into the sparse Lenten menu as Pasta al Pesto, powdered Parmesan, garlic, olive oil and basil, pounded in a mortar with a pestle.
Passauer Rahmkäse, Crème de Passau
German
Noted Bavarian cream cheese, known in France as Crème de Passau.
Pasta Cotta
Italy
The ball or grana of curd used in making Parmesan.
Pasta Filata
Italy
A "drawn" curd, the opposite of the little balls or grains into which Grana is chopped.(See Formaggi di Pasta Filata.)
Pasteurized Process Cheese Food
U.S.A.
This is the ultimate desecration of natural fermented cheese. Had Pasteur but known what eventual harm his discovery would do to a world of cheese, he might have stayed his hand.
Pastorella
Italy
Soft, rich table cheese.
Patagras
Cuba
Similar to Gouda.
Pecorino
Italy
Italian cheese made from ewe's milk. Salted in brine. Granular.
Pelardon de Rioms
Languedoc, France
A goat cheese in season from May to November.
Peneteleu
Rumania
One of the international Caciocavallo family.
Penicillium Glaucum and Penicillium Album
Tiny mushroom spores of Penicillium Glaucum sprinkled in the curd destined to become Roquefort, sprout and grow into "blue" veins that impart the characteristic flavor. In twelve to fifteen days a second spore develops on the surface, snow-white Penicillium Album.
Pennich
Turkey
Mellow sheep cheese packed in the skin of sheep or lamb.
Pennsylvania Hand Cheese
U.S.A.
This German original has been made by the Pennsylvania Dutch ever since they arrived from the old country. Also Pennsylvania pot, or cooked.
Penroque
Pennsylvania, U.S.A
Cow milk imitation Roquefort, inoculated with Penicillium Roqueforti and ripened in "caverns where nature has duplicated the ideal condition of the cheese-curing caverns of France." So any failure of Penroque to rival real Roquefort is more likely to be the fault of mother cow than mother nature.
Pepato
Italy
Hard; stinging, with whole black peppers that make the lips burn. Fine for fire-eaters.
An American imitation is made in Northern Michigan.
Persillé de Savoie
Savoie, France
In season from May to January, flavored with parsley in a manner similar to that of sage in Vermont Cheddar.
Petafina, La
Dauphiné, France
Goat or cow milk mixed together, with yeast of dried cheese added, plus salt and pepper, olive oil, brandy and absinthe.
Petit Carré
France
Fresh, unripened Ancien Impérial.
Petit Gruyère
Denmark
Imitation Gruyère, pasteurized, processed and made almost unrecognizable and inedible. Six tin-foil wedges to a box; also packaged with a couple of crackers for bars, one wedge for fifteen cents, where free lunch is forbidden. This is a fair sample of one of several foreign imitations that are actually worse than we can do at home.
Petit Moule
Ile-de-France, France
A pet name for Coulommiers.
Petit Suisse
France
Fresh, unsalted cream cheese. The same as Neufchâtel and similar to Coulommiers. It comes in two sizes:
Gros—a largest cylinder
Demi—a small one
Keats called this "the creamy curd," and another writer has praised its "La Fontaine-like simplicity." Whether made in Normandy, Switzerland, or Petropolis, Brazil, by early Swiss settlers, it is ideal with honey.
Petit Vacher
France
"Little Cowboy," an appropriate name for a small cow's-milk cheese.
Petits Bourgognes
Lower Burgundy, France
Soft; sheep; white, small, tangy. Other notable Petits also beginning with B are Banons and Bressans.
Petits Fromages de Chasteaux, les
France
Small, sheep cream cheeses from Lower Limousin.
Petits Fromages de Chèvre
France
Little cheeses from little goats grazing on the little mountains of Provence.
Petits Pots de Caillé de Poitiers
Poitou, France
Clotted milk in small pots.
Pfister
Cham, Switzerland
Emmentaler type, although differing in its method of making with fresh skim milk. It is named for Pfister Huber who was the first to manufacture it, in Chain.
Philadelphia Cream
U.S.A.
An excellent cream cheese that has been standard for seventy years. Made in New York State in spite of its name.
Picnic
U.S.A.
Handy-size picnic packing of mild American Cheddar. Swiss has long been called picnic cheese in America, its home away from home.
Picodon de Dieule Fit
Dauphiné, France
In season from May to December.
Pie, Fromage à la
France
Another name for Fromage Blanc or Farm; soft, creamy cottage-cheese type.
Pie Cheese
U.S.A
An apt American name for any round store cheese that can be cut in wedges like a pie. Perfect with apple or mince or any other pie. And by the way, in these days when natural cheese is getting harder to find, any piece of American Cheddar cut in pie wedges before being wrapped in cellophane is apt to be the real thing—if it has the rind on. The wedge shape is used, however, without any rind, to make processed pastes pass for "natural" even without that identifying word, and with misleading labels such as old, sharp Cheddar and "aged nine months." That's long enough to make a baby, but not a "natural" out of a processed "Cheddar."
Pimiento
U.S.A.
Because pimiento is the blandest of peppers, it just suits our bland national taste, especially when mixed with Neufchâtel, cream, club or cottage. The best is homemade, of course, with honest, snappy old Cheddar mashed and mixed to taste, with the mild Spanish pepper that equals the Spanish olive as a partner in such spreads.
Pimp see Mainzer Hand Cheese.
Pineapple 
Piora
Tessin, Switzerland
Whole milk, either cow's or a mixture of goat's and cow's.
Pippen
U.S.A.
Borden brand of Cheddar. Also Pippen Roll
Pithiviers au Foin
France
Orléans variety ripened on hay from October to May.
Poitiers
France
Goat's milker named from its Poitou district.
Pommel
France
All year. Double cream; unsalted.
Ponta Delgada
Azores
Semifirm; delicate; piquant
Pontgibaud
France
Similar to Roquefort Ripened at a very low temperature.
Pont l'Evêque
Characterized as a classic French fromage "with Huge-like Romanticism." (See Chapter 3.) An imported brand is called "The Inquisitive Cow."
Poona
U.S.A.
Semisoft; mellow; New York Stater of distinctive flavor. Sold in two-pound packs, to be kept four or five hours at room temperature before serving.
Port-Salut, Port du Salut 
Port, Blue Links
U.S.A.
"Blue" flavored with red port and put up in pseudo-sausage links.
Pot cheese
U.S.A.
Cottage cheese with a dry curd, not creamed. An old English favorite for fruited cheese cakes with perfumed plums, lemons, almonds and macaroons. In Ireland it was used in connection with the sheep-shearing ceremonies, although itself a common cow curd. Pennsylvania pot cheese is cooked.
Potato
Germany and U.S.A.
Made in Thuringia from sour cow milk with sheep or goat sometimes added. "The potatoes are boiled and grated or mashed. One part of the potato is thoroughly mixed or kneaded with two or three parts of die curd. In the better cheese three parts of potatoes are mixed with two of curd. During the mixing, salt and sometimes caraway seed are added. The cheese is allowed to stand for from two to four days while a fermentation takes place. After this the curd is sometimes covered with beer or cream and is finally placed in tubs and allowed to ripen for fourteen days. A variety of this cheese is made in the U.S. It is probable, however, that it is not allowed to ripen for quite so long a period as the potato cheese of Europe. In all other essentials it appears to be the same." From U.S. Department of Agriculture Bulletin No. 608.
Potato Pepper
Italy
Italian Potato cheese is enlivened with black pepper, like Pepato, only not so stony hard.
Pots de Crème St. Gervais
St. Gervais-sur-mer, France
The celebrated cream that rivals English Devonshire and is eaten both as a sweet and as a fresh cheese.
Pouligny-St. Pierre
Touraine, France
A celebrated cylindrical cheese made in Indre. Season from May to December.
Poustagnax, le
France
A fresh cow-milk cheese of Gascony.
Prato
Brazil
Semihard, very yellow imitation of the Argentine imitation of Holland Dutch. Standard Brazilian dessert with guava or quince paste. Named not from "dish" but the River Plate district of the Argentine from whence it was borrowed long ago.
Prattigau
Switzerland
Aromatic and sharp, Limburger type, from skim milk. Named for its home valley.
Prestost or Saaland Flarr
Sweden
Similar to Gouda, but unique—the curd being mixed with whiskey, packed in a basket, salted and cellared, wrapped in a cloth changed daily; and on the third day finally washed with whiskey.
Primavera, Spring
Minas Geraes, Brazil
Semihard white brand of Minas cheese high quality, with a springlike fragrance.
Primost
Norway
Soft; whey; unripened; light brown; mild flavor.
Primula
Norway
A blend of French Brie and Petit Gruyère, mild table cheese imitate in Norway, sold in small packages. Danish Appetitost is similar, but with caraway added.
Processed
U.S.A.
From here around the world. Natural cheese melted and modified by emulsification with a harmless agent and thus changed into a plastic mass.
Promessi
Italy
Small soft-cream cheese.
Provatura
Italy
A water-buffalo variety. This type of milk makes a good beginning for a fine cheese, no matter how it is made.
Providence
France
Port-Salut from the Trappist monastery at Briquebec.
Provole, Provolone, Provolocine, Provoloncinni, Provoletti, and Provolino
Italy
All are types, shapes and sizes of Italy's most widely known and appreciated cheese. It is almost as widely but badly imitated in the U.S.A., where the final "e" and "i" are interchangeable.
Cured in string nets that stay on permanently to hang decoratively in the home kitchen or dining room. Like straw Chianti bottles, Provolones weigh from bocconi (mouthful), about one pound, to two to four pounds. There are three-to five-pound Provoletti, and upward with huge Salamis and Giants. Small ones come ball, pear, apple, and all sorts of decorative shapes, big ones become monumental sculptures that are works of art to compare with butter and soap modeling.
P'teux, le, or Fromage Cuit
Lorraine, France
Cooked cheese worked with white wine instead of milk, and potted.
Puant Macere
Flanders
"The most candidly named cheese in existence." In season from November to June.
Pultost or Knaost
Norway
Sour milk with some buttermilk, farm made in mountains.
Pusztador
Hungary
Semihard, Limburger-Romadur type. Full flavor, high scent.
Pyrenees, Fromage des
France
A fine mountain variety.


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4 Easy French Apple Recipes

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