30 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
MACONNAIS 
This is a goat’s-milk cheese, 2 inches square by 1% inches thick, made in 
France. 
MACQUELINE 
This is a soft, rennet cheese of the Camembert type, 4 inches in diameter and 
114 inches thick, made from whole or partly skimmed milk in the region of 
Senlis, in the Department of Oise, France. The milk is set with rennet at a 
temperature of about 80° F. and allowed to stand for five hours, when the curd 
is put into hoops. After 24 hours the hoops are removed and the cheese is 
salted and taken to the curing room, where it remains for 20 days or more. A 
cheese weighs about one-fourth of a pound and requires about 2 liters of milk 
in its manufacture. It sells at a lower price than Camembert, made in the 
same region. 4: 
MAIKASE 
This is a cheese resembling Gouda. It is made in Holland in the early. sum- 
mer, 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 being cooked 
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 eurd 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. 
