pato,
only not so stony hard.

Pots de Creme St. Gervais
_St. Gervais-sur-mer, France_

The celebrated cream that rivals English Devonshire and is eaten both
as a sweet and as a fresh cheese.

Pouligny-St. Pierre
_Touraine, France_

A celebrated cylindrical cheese made in Indre. Season from May to
December.

Poustagnax, le
_France_

A fresh cow-milk cheese of Gascony.

Prato
_Brazil_

Semihard, very yellow imitation of the Argentine imitation of Holland
Dutch. Standard Brazilian dessert with guava or quince paste. Named
not from "dish" but the River Plate district of the Argentine from
whence it was borrowed long ago.

Prattigau
_Switzerland_

Aromatic and sharp, Limburger type, from skim milk. Named for its home
valley.

Prestost or Saaland Flarr
_Sweden_

Similar to Gouda, but unique--the curd being mixed with whiskey,
packed in a basket, salted and cellared, wrapped in a cloth changed
daily; and on the third day finally washed with whiskey.

Primavera, Spring
_Minas Geraes, Brazil_

Semihard white brand of Minas cheese high quality, with a spring-like
fragrance.

Primost
_Norway_

Soft; whey; unripened; light brown; mild flavor.

Primula
_Norway_

A blend of French Brie and Petit Gruyere, mild table cheese imitate in
Norway, sold in small packages. Danish Appetitost is similar, but with
caraway added.

Processed
_U.S.A._

From here around the world. Natural cheese melted and modified by
emulsification with a harmless agent and thus changed into a plastic
mass.

Promessi
_Italy_

Small soft-cream cheese.

Provatura
_Italy_

A water-buffalo variety. This type of milk makes a good beginning for
a fine cheese, no matter how it is made.

Providence
_France_

Port-Salut from the Trappist monastery at Briquebec.

Provole, Provolone, Provolocine, Provoloncinni, Provoletti, and
Provolino
_Italy_

All are types, shapes and sizes of Italy's most widely known and
appreciated cheese. It is almost as widely but badly imitated in the
U.S.A., where the final "e" and "i" are interchangeable.

Cured in string nets that stay on permanently to hang decoratively in
the home kitchen or dining room. Like straw Chianti bottles,
Provolones weigh from _bocconi_ (mouthful), about one pound, to two to
four pounds. There are three-to five-pound Provoletti, and upward with
huge Salamis and Giants. Small ones come ball, pear, apple, and all
sorts of decorative shapes, big ones become monume