lar to Parmesan
but not as fine in quality.

Longhorn
_Wisconsin, U.S.A._

This fine American Cheddar was named from its resemblance to the long
horn of a popular milking breed of cattle, or just from the Longhorn
breed of cow that furnished the makings.

Lorraine
_Lorraine, Germany_

Hard; small; delicate; unique because it's seasoned with pistachio
nuts besides salt and pepper. Eaten while quite young, in two-ounce
portions that bring a very high price.

Lumburger
_Belgium_

Semisoft and tangy dessert cheese. The opposite of Limburger because
it has no odor.

Lunch
_Germany and U.S.A._

The same as Breakfast and Fruehstueck. A Limburger type of eye-opener.

Lueneberg
_West Austria_

Swiss type; saffron-colored; made in a copper kettle; not as strong as
Limburger, or as mild as Emmentaler, yet piquant and aromatic, with a
character of its own.

Luxembourg
_U.S.A._

Tiny tin-foiled type of Liederkranz. A mild, bland, would-be Camembert.

M

Maconnais
_France_

Soft; goat's milk; two inches square by one and a half inches thick.

Macqueline
_Oise, France_

Soft Camembert type, made in the same region, but sold at a cheaper
price.

Madridejos
_Spain_

Named for Madrid where it is made.

Magdeburger-kuhkaese
_Germany_

"Cow cheese" made in Magdeburg.

Magerkaese _see_ Holstein Skim Milk

Maggenga, Sorte
_Italy_

A term for Parmesan types made between April and September.

Maguis
_Belgium_

Also called Fromage Mou. Soft; white; sharp; spread.

Maigre
_France_

A name for Brie made in summer and inferior to both the winter Gras
and spring Migras.

Maile
_Crimea_

Sheep; cooked; drained; salted; made into forms and put into a brine
bath where it stays sometimes a year.

Maile Pener (Fat Cheese)
_Crimea_

Sheep; crumbly; open texture and pleasing flavor when ripened.

Mainauer
_German_

Semihard; full cream; round; red outside, yellow within. Weight three
pounds.

Mainzer Hand
_German_

Typical hand cheese, kneaded by hand thoroughly, which makes for
quality, pressed into flat cakes by hand, dried for a week, packed in
kegs or jars and ripened in the cellar six to eight weeks. As in
making bread, the skill in kneading Mainzer makes a worthy craft.

Majocchino
_Sicily, Italy_

An exceptional variety of the three usual milks mixed together: goat,
sheep and cow, flavored with spices and olive oil. A kind of
Incanestrato.

Malakoff
_France_

A form of