foil.

N

Nagelkassa (Fresh), Fresh Clove Cheese, called Nageles in Holland
_Austria_

Skim milk; curd mixed with caraway and cloves called nails, _nagel_,
in Germany and Austria. The large flat rounds resemble English Derby.

Nantais, or Fromage du Cure, Cheese of the Curate
_Brittany, France_

A special variety dedicated to some curate of Nantes.

Nessel
_England_

Soft; whole milk; round and very thin.

Neufchatel, or Petit Suisse
_Normandy, France_

Soft; whole milk; small loaf. See Ancien Imperial, Bondon, and Chapter
9.

New Forest
_England_

Cream cheese from the New Forest district.

Nieheimer
_Westphalia, Germany_

Sour milk; with salt and caraway seed added, sometimes beer or milk.
Covered lightly with straw and packed in kegs with hops to ripen. Both
beer and hops in one cheese is unique.

Niolo
_Corsica_

In season from October to May.

Noekkelost or Noegelost
_Norway_

Similar to spiced Leyden or Edam with caraway, and shaped like a
Gouda.

Nordlands-Ost "Kalas"
_U.S.A._

Trade name for an American imitation of a Scandinavian variety,
perhaps suggested by Swedish Nordost.

Nordost
_Sweden_

Semisoft; white; baked; salty and smoky.

North Wilts
_Wiltshire, England_

Cheddar type; smooth; hard rind; rich but delicate in flavor. Small
size, ten to twelve pounds; named for its locale.

Nostrale
_Northwest Italy_

An ancient-of-days variety of which there are two kinds:
I. _Formaggio Duro:_ hard, as its name says, made in the spring
when the cows are in the valley.
II. _Formaggio Tenero:_ soft and richer, summer-made with milk
from lush mountain-grazing.

Notruschki (cheese bread)
_Russia_

Made with Tworog cheese and widely popular.

Nova Scotia Smoked
_U.S.A._

The name must mean that the cheese was smoked in the Nova Scotia
manner, for it is smoked mostly in New York City, like sturgeon, to
give the luxurious flavor.

Nuworld
_U.S.A._

This semisoft newcomer arrived about 1954 and is advertised as a
brand-new variety. It is made in the Midwest and packed in small,
heavily waxed portions to preserve all of its fine, full aroma and
flavor.

A cheese all America can be proud of, whether it is an entirely new
species or not.

O

Oaxaca
_see_ Asadero.

Oka, or La Trappe
_Canada_

Medium soft; aromatic; the Port-Salut made by Trappist monks in Canada
after the secret method of the order that originated in France. _See_
Trappe.

O