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,