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.
Q
Quartiolo
Italy
Term used to distinguish Parmesan-type cheese made between September and November.
Quacheq
Macedonia, Greece
Sheep, eaten both fresh and ripened.
Quargel see Olmuetzer.
Quartirolo
Italy
Soft, cow’s milk.
Queijos—Cheeses of the Azores, Brazil and Portugal see under their local or regional names: Alemtejo, Azeitao, Cardiga, Ilha, Prato and Serra da Estrella.
Queso Anejo
Mexico
White, dry, skim milk.
Queso de Bola
Mexico
Whole milk, similar to Edam.
Queso de Cavallo
Venezuela
Pear-shaped cheese.
Quesos Cheeses: Blanco, Cartera and Palma Metida see Venezuela.
Queso de Cincho
Venezuela
Hard, round orange balls weighing four pounds and wrapped in palm leaves.
Queso de Crema
Costa Rica
Similar to soft Brick.
Queso de Hoja, Leaf Cheese
Puerto Rico
Named from its appearance when cut, like leaves piled on top of each other.
Queso de Mano
Venezuela
Aromatic, sharp, in four-ounce packages.
Queso del Fais, Queso de la Tierra
Puerto Rico
White; pressed; semisoft Consumed locally,