Luxembourg
U.S.A.

Tiny tin-foiled type of Liederkranz.  A mild, bland, would-be Camembert.

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-kuhkaese
Germany

“Cow cheese” made in Magdeburg.

Magerkaese 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 Neufchatel 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 Herrgardsost.

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.”

Maquee
Belgium