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. 
Markisch Hand: Description, 35. 
Marelles: Description, 35; analysis, 67. 
Mascarpone: See also 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. 
Mont d'Or: Description, 37; analysis, 67. 
Monterey. See Jack. 
Montlbery: 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. 
Neufchatel: Description, 39; analysis, 68. 
Neusohl. See Brinsen. 
New Milk: Description, 39. 
Niederungska.se. See Elbing. 
Nieheim: Description, 39. 
Nogelost: Analysis, 68. 
Nostrale: Description, 40. 
Oka. See Trappist. 
Olivet: Description, 40; analysis, 68. 
Olmutzer Bierkase. See Hand. 
Olmutzer 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 Carre. 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. Se e 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. 
Rheimvald. 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 ¥r "rrrfnn^ 
Romatur. See Romadour. 
Roquefort: Description, 49; analysis, 69. 
Saaland Pfarr. See Prestost. 
Saanen: Description, 49. 
Sage: Description, 50. 
