_U.S.A._

A good national product known from coast to coast. Besides Blue,
Minnesota makes good all-American Brick and Cheddar, natural nationals
to be proud of.

Mintzitra
_in Macedonia; and_
Mitzithra
_in Greece_

Sheep; soft; succulent; and as pleasantly greasy as other sheep
cheeses from Greece. It's a by-product of the fabulous Feta.

Modena, Monte
_U.S.A._

Made in U.S.A. during World War II. Parmesan-type.

Mohawk Limburger
Spread
_U.S.A._

A brand that comes in one-pound jars.

Moliterno
_Italy_

Similar to Caciocavallo. _(See.)_

Monceau
_Champagne, France_

Semihard, similar to Maroilles.

Moncenisio
_Italy_

Similar to Gorgonzola.

Mondseer, Mondseer Schachtelkaese, Mondseer Schlosskaese
_Austria_

This little family with a lot of long names is closely related to the
Muenster tribe, with very distant connections with the mildest branch
of the Limburgers.

The Schachtelkaese is named from the wooden boxes in which it is
shipped, while the Schlosskaese shows its class by being called Castle
Cheese, probably because it is richer than the others, being made of
whole milk.

Money made of cheese
_China_

In the Chase National Bank collection of moneys of the world there is
a specimen of "Cheese money" about which the curator, Farran Zerbee,
writes: "A specimen of the so-called 'cheese money' of Northern China,
1850-70, now in the Chase Bank collection, came to me personally some
thirty years ago from a woman missionary, who had been located in the
field where she said a cake form of condensed milk, and referred to as
'cheese,' was a medium of exchange among the natives. It, like other
commodities, particularly compressed tea, was prized as a trading
medium in China, in that it had value as nutriment and was
sufficiently appreciated by the population as to be exchangeable for
other articles of service."

Monk's Head _see_ Tete de Moine.

Monostorer
_Transylvania, Rumania_

Ewe's milk.

Monsieur
_France_

Soft; salted; rich in flavor.

Monsieur Fromage _see_ Fromage de Monsieur Fromage.

Montana
_Catalonia_

A mountain cheese.

Montasio
_Austria and Italy_

Usually skimmed goat and cow milk mixed. When finished, the rind is
often rubbed with olive oil or blackened with soot. It is eaten both
fresh, white and sweet, and aged, when it is yellow, granular and
sharp, with a characteristic flavor. Mostly used when three to twelve
months old, but kept much longer and