VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 35 



MAIKASE. 



This is a cheese resembling Gouda. It is made in Holland in the early 

 summer, is softer than the regular Gouda, and hence can be marketed at an 

 earlier period. 



MAILE. 



This a rennet, sheep's-milk cheese made in the Crimea. After cooking, the 

 curd is allowed to drain into a cloth for two hours, when it is salted, made 

 into forms, and put into salt water, where it is sometimes kept a year. 



MAILE PENER (FAT CHEESE). 



This cheese is made in the Crimea from sheep's milk. The milk is set at 

 100° F. with sufficient rennet to coagulate in from 15 to 30 minutes. The 

 curd is broken up, the whey dipped off, and the curd allowed to drain for from 

 two to six hours, in a linen cloth. It is pressed with a board and salted in 

 brine. The ripened cheese, which will keep a year, has a crumbly, open texture 

 and an agreeable taste. 



MAINZ HAND. 



This is a typical hand cheese, sometimes called Pimp. The milk is treated in 

 the usual way, and the curd after cooling is thoroughly kneaded by hand, the 

 thoroughness of this manipulation influencing the quality of the cheese. The 

 curd is then pressed by hand into flat cakes and allowed to dry for a week, 

 when they are packed in a jar or keg and placed in a cellar for ripening. This 

 requires from 6 to 8 weeks. 



MALAKOFF. 



This is another form of Neufchatel cheese, about 2 inches in diameter and 

 one-half of an inch in thickness. It may be consumed either while fresh or 

 after ripening. 



MANUR. 



This cheese is made in Servia from either sheep's or cows' milk. The milk 

 is first heated to the boiling temperature and then cooled until the fingers can 

 be held in it. A mixture of buttermilk and fresh whey with rennet is 

 added. The curd is lifted from the whey in a cloth and allowed to drain, 

 when it is kneaded like bread, lightly salted, and dried. 



MAQUEE. 



This is a soft, rennet, brick-shaped cheese made from cows' milk in Belgium, 

 where it is known as Fromage Mou. 



MARKISCH HAND. 



This cheese is similar to a hand cheese, the milk being treated in the same 

 way as in hand cheese up to the salting. The curd is then put into a linen sack 

 and heavy pressure is applied. The mass is then cut into oblong pieces and 

 allowed to dry and cure as regular hand cheese. 



MAROLLES- 



This is a soft, rennet cheese of the Point l'F/veque type made from cows' milk, 

 whole or partly skimmed, in the Departments of Aisne and Nord. France. 

 There are several kinds, varying in size, shape, and details of manufacture, of 



