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In Alsace, Munster is made plain and also under the name of Munster au c.u.min because of the caraway.
American imitations are much milder and marketed much younger. They are supposed to blend the taste of Brick and Limburger; maybe they do.
Mustard _U.S.A._
A processed domestic, Gruyere type.
Myjithra
Imitated with goat's milk in Southern Colorado.
Mysost, Mytost _Scandinavia_
Made in all Scandinavian countries and imitated in the U.S.A. A whey cheese, b.u.t.tery, mild and sweetish with a caramel color all through, instead of the heavy chocolate or dark tobacco shade of Gjetost.
Frimost is a local name for it. The American imitations are cylindrical and wrapped in tin foil.
N
Nagelka.s.sa (Fresh), Fresh Clove Cheese, called Nageles in Holland _Austria_
Skim milk; curd mixed with caraway and cloves called nails, _nagel_, in Germany and Austria. The large flat rounds resemble English Derby.
Nantais, or Fromage du Cure, Cheese of the Curate _Brittany, France_
A special variety dedicated to some curate of Nantes.
Nessel _England_
Soft; whole milk; round and very thin.
Neufchatel, or Pet.i.t Suisse _Normandy, France_
Soft; whole milk; small loaf. See Ancien Imperial, Bondon, and Chapter 9.
New Forest _England_
Cream cheese from the New Forest district.
Nieheimer _Westphalia, Germany_
Sour milk; with salt and caraway seed added, sometimes beer or milk.
Covered lightly with straw and packed in kegs with hops to ripen. Both beer and hops in one cheese is unique.
Niolo _Corsica_
In season from October to May.
Noekkelost or Nogelost _Norway_
Similar to spiced Leyden or Edam with caraway, and shaped like a Gouda.
Nordlands-Ost "Kalas"
_U.S.A._
Trade name for an American imitation of a Scandinavian variety, perhaps suggested by Swedish Nordost.
Nordost _Sweden_
Semisoft; white; baked; salty and smoky.
North Wilts _Wiltshire, England_
Cheddar type; smooth; hard rind; rich but delicate in flavor. Small size, ten to twelve pounds; named for its locale.
Nostrale _Northwest Italy_
An ancient-of-days variety of which there are two kinds: I. _Formaggio Duro:_ hard, as its name says, made in the spring when the cows are in the valley.
II. _Formaggio Tenero:_ soft and richer, summer-made with milk from lush mountain-grazing.
Notruschki (cheese bread) _Russia_
Made with Tworog cheese and widely popular.
Nova Scotia Smoked _U.S.A._
The name must mean that the cheese was smoked in the Nova Scotia manner, for it is smoked mostly in New York City, like sturgeon, to give the luxurious flavor.
Nuworld _U.S.A._
This semisoft newcomer arrived about 1954 and is advertised as a brand-new variety. It is made in the Midwest and packed in small, heavily waxed portions to preserve all of its fine, full aroma and flavor.
A cheese all America can be proud of, whether it is an entirely new species or not.
O
Oaxaca _see_ Asadero.
Oka, or La Trappe _Canada_
Medium soft; aromatic; the Port-Salut made by Trappist monks in Canada after the secret method of the order that originated in France. _See_ Trappe.
Old English Club _U.S.A._
Not old, not English, and representing no club we know of.
Old Heidelberg _U.S.A._
