VARIETIES OF CHEESE : DESCRIPTIONS AND ANALYSES. 



79 



Leyden: Description, 32; analysis, 67. 



Liederkranz: Description, 33. 



Limburg: Description, 33; analysis, 67. 



Lindenhof. See Limburg. 



Liptau {see also Brinsen): Description, 33. 



Livarot: Description, 33; analysis, 67. 



Livlander. See Hand. 



Long Horns. See Cheddar. 



Lorraine: Description, 34. 



Liineberg: Description, 34. 



Maconnais: Description, 34. 



Macqueline: Description, 34. 



Maigre. See Farm. 



Majocchina. See Incanestrato. 



Maikase: Description, 35. 



Maile: Description, 35. 



Maile Pener: Description, 35. 



Mainz Hand: Description, 35; analysis, 67. 



Malakoff (see also Neufchatel): Description, 35. 



Manbollen. See Edam. 



Manur: Description, 35. 



Maquee: Description, 35. 



Marianhof. See Limburg. 



M&rMsch Hand: Description, 35. 



Marelles: Description, 35; analysis, 67. 



Mascarpone: See ateo Ziger. Description, 36; anal- 

 ysis, 67. 



Mecklenberg Skim: Description, 36. 



Mesitra: Description, 36. 



Mignot: Description, 36. 



Mintzitra: Description, 37. 



Mondsee. See Box (firm). 



Monk's Head. See Bellelay. 



Montasio: Description, 37. 



Montavoner: Description, 37. 



Mont Cenis: Description, 37. 



Montd'Or: Description, 37; analysis, 67. 



Monterey. See Jack. 



Montlhery: Description, 38. 



Morin. See Limburg. 



Mou. See Farm. 



Mozarinelli: Description, 38. 



Minister: Description, 38; analysis, 67. 



Mysost: Description, 39; analysis, 67. 



Nagelkazen: Description, 39. 



Nessel: Description, 39. 



Neufcliatel: Description, 39; analysis, 68. 



Neusohl. See Brinsen. 



New Milk: Description, 39. 



Niederungskase. See Elbing. 



Nieheim: Description, 39. 



NSgelost: Analysis, 68. 



Nostrale: Description, 40. 



Oka. See Trappist. 



Olivet: Description, 40; analysis, 68. 



Olmiitzer Bierkase. See Hand. 



Olmiitzer Quargel (Olmiitz): Description, 40; 

 analysis, 68. 



Ossetin: Description, 40. 



Ostiepek: Description, 41. 



OvcjiSir: Description, 41. 



Paglia: Description, 41. 



Pago: Description, 41. 



Paneddas. See Cooked. 



Parencia: Description, 41. 



Parmesan: Description, 41; analysis, 68. 



Pate Bleu. See Bleu. 



Pavilion. See Camembert. 



Pecorino: Description, 42; analysis, 68. 



Pecorino Dolce. See Pecorino. 



Pecorino Sardo: Description, 43. 



Pecorino Tuscano. See Pecorino. 



Penteleu: Description, 43. 



Pepper Cream. See Neufchatel. 



Petit Carr6. See Ancien Imperial; Neufchatel. 



Petit Suisse (see also Neufchatel): Analysis, 68. 



Pfister: Description, 43. 



Philadelphia Cream: Description, 43. 



Pimiento: Description, 43. 



Pimp. See Mainz Hand. 



Pineapple: Description, 43; analysis, 68. 



Poitiers. See Goats' Milk. 



Pontl'Eveque: Description, 44; analysis, 68. 



Port du Salut: Description, 44; analysis, 69. 



Potato: Description, 45. 



Potted: Description, 45; analysis, 69. 



Prattigau: Description, 45. 



Prestost: Description, 45. 



Primost. See Mysost. 



Providence: Description, 45. 



Provole: Description, 45. 



Provoloni. See Provole. 



Puglia. See Pecorino. 



Pultost: Description, 46. 



Quacheq: Description, 46. 



Quadro. See Stracchino. 



Quartirola. See Stracchino. 



Queso de Cincho: Description, 46. 



Queso de Hoja: Description, 46. 



Queso de Mano: Description, 46. 



Queso de Palma Metida. See Queso de Cincho. 



Queso de Prensa: Description, 46. 



Queso de Puna: Description, 47. 



Queyras. See Champoleon. 



Rabacal: Description, 44; analysis, 69. 



Raden: Description, 47. 



Rangiport: Description, 47. 



Raper. See Rayon. 



Raschera. See Nostrale. 



Rayon: Description, 47. 



Rebbiola: Description, 47; analysis, 69. 



Reblochon: Description, 47; analysis, 69. 



Recuit. See Ziger. 



Reggian. See Parmesan. 



Reggiano. See Parmesan. 



Reibkase. See Saanen. 



Reindeer Milk: Description, 48; analysis, 69. 



Remoudou. See Romadour. 



Rheinwald. See Schamser. 



Ricotta (see also Ziger): Analysis, 69. 



Riesengebirge: Description, 48. 



Rinnen: Description, 48. 



Riola: Description, 48. 



Robiola. See Rebbiola. 



Rocamadour: Description, 48. 



Roll: Description, 48. 



Rollot: Description, 48. 



Romadour: Description, 48; analysis, 69. 



Romano. See Pecorino. 



Romatur. See Romadour. 



Roquefort: Description, 49; analysis, 69. 



Saaland Pfarr. See Prestost. 



Saanen: Description, 49. 



Sage: Description, 50. 



