ld English Club
_U.S.A._

Not old, not English, and representing no club we know of.

Old Heidelberg
_U.S.A._

Soft, piquant rival of Liederkranz.

Oleron Isle, Fromage d'Ile
_France_

A celebrated sheep cheese from this island of Oleron.

Olive Cream
_U.S.A._

Ground olives mixed to taste with cream cheese. Olives rival pimientos
for such mildly piquant blends that just suit the bland American
taste. A more exciting olive cream may be made with Greek Calatma
olives and Feta sheep cheese.

Olivet
_Orleans, France_

Soft sheep cheese sold in three forms:
I. Fresh; summer, white; cream cheese.
II. Olivet-Bleu--mold inoculated; half-ripened.
III. Olivet-Cendre, ripened in the ashes. Season, October to June.

Olmuetzer Quargel, also Olmuetzer Bierkaese
_Austria_

Soft; skim milk-soured; salty. The smallest of hand cheeses, only 1/2
of an inch thick by 1-1/2 inches in diameter. Packed in kegs to ripen
into beer cheese and keep the liquid contents of other kegs company. A
dozen of these little ones are packed together in a box ready to drop
into wine or beer drinks at home or at the bar.

Oloron, or Fromage de la Vallee d'ossour
_Bearn, France_

In season from October to May.

Onion with garlic links
_U.S.A_

Processed and put up like frankfurters, in links.

Oporto
_Portugal_

Hard; sharp; tangy. From the home town of port wine.

Orkney
_Scotland_

A country cheese of the Orkney Islands where it is buried in the oat
bin to ripen, and kept there between meals as well. Oatmeal and Scotch
country cheese are natural affinities. Southey, Johnson and Boswell
have all remarked the fine savor of such cheese with oatcakes.

Orleans
_France_

Named after the Orleans district Soft; creamy; tangy.

Ossetin, Tuschninsk, or Kasach
_Caucasus_

Comes in two forms:
I. Soft and mild sheep or cow cheese ripened in brine for two months.
II. Hard, after ripening a year and more in brine. The type made of
sheep milk is the better.

Ostiepek, Oschtjepek, Oschtjpeka
_Czechoslovakia_

Sheep in the Carpathian Mountains supply the herb-rich milk for this
type, similar to Italian Caciocavallo.

Oswego
_U.S.A._

New York State Cheddar of distinction.

Oude Kaas
_Belgium_

Popular in France as Boule de Lille.

Oust, Fromage de
_Roussillon, France_

Of the Camembert family.

Ovar
_Hungarian_

Semisoft to semihard, reddish-brown rind, reddish-yellow inside. Mild
but pleasantly piquant