The Complete Book of Cheese Part 58

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.

_Pa.s.se, No. II:_ Soft but ripened, and in the same forms, but only seasonal in winter, October to March. Similar to Pont l'Eveque 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. 1-1/2 to 2-3/4 inches thick, 3 to 6-1/2 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:

a.s.s 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 k.u.mmelkase and Hand Kase _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 Schachtelkase, Mondseer Schlosskase _Austria_

This little family with a lot of long names is closely related to the Munster tribe, with very distant connections with the mildest branch of the Limburgers.

The Schachtelkase is named from the wooden boxes in which it is shipped, while the Schlosskase shows its cla.s.s 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_ Tete 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_