The Complete Book of Cheese Part 57

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_ Herrgrdsost.

Manteca, b.u.t.ter _Italy_

Cheese and b.u.t.ter combined in a small brick of b.u.t.ter 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 b.u.t.termilk 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_

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 4-1/2 inches square and 1-1/2 inches thick; weight about a pound. Wrapped in tin foil.

Markisch, or Markisch Hand _Germany_

Soft; smelly; hand type.

Maroilles, Marolles, Marole _Flanders, France_

Semisoft and semihard, half way between Pont l'Eveque and Limburger.

Full flavor, high smell, reddish brown rind, yellow within. Five inches square and 2-1/4 inches thick; some larger.

Martha Was.h.i.+ngton Aged Cheese _U.S.A._

Made by Kasper of Bear Creek, Wisconsin. (_See under_ Wisconsin in Chapter 4.)

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Pioneer club type of snappy Cheddar in a pot, originally made in Canada, now by Kraft in the U.S.A.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 Kase _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-Comte, France_ Season October to June.