It has been called Hungarian Tilsit.

Oveji Sir
_Yugoslavian Alpine_

Hard, mountain-sheep cheese of quality Cellar-ripened three months.
Weight six to ten pounds.

Oxfordshire
_England_

An obsolescent type, now only of literary interest because of Jonathan
Swift's little story around it, in the eighteenth century:
"An odd land of fellow, who when the cheese came upon the table,
pretended to faint; so somebody said, Pray take away the cheese.'

"'No,' said I, 'pray take away the fool. Said I well?'

"To this Colonel Arwit rejoins: 'Faith, my lord, you served the
coxcomb right enough; and therefore I wish we had a bit of your
lordship's Oxfordshire cheese.'"

P

Pabstett
_U.S.A_

The Pabst beer people got this out during Prohibition, and although
beer and cheese are brothers under their ferment, and Prohibition has
long since been done away with, the relation of the processed paste
to a natural cheese is still as distant as near beer from regular
beer.

Packet cheese
_England_

This corresponds to our process cheese and is named from the package
or packet it comes in.

Paglia
_Switzerland_

Italian-influenced Canton of Ticino. Soft. A copy of Gorgonzola. A
Blue with a pleasant, aromatic flavor, and of further interest because
in Switzerland, the motherland of cheese, it is an imitation of a
foreign type.

Pago
_Dalmatia, Yugoslavia_

A sheep-milk specialty made on the island of Pago in Dalmatia, in
weights from 1/2 to eight pounds.

Paladru
_Savoy, France_

In season from November to May.

Palpuszta
_Hungary_

Fairly strong Limburger type.

Pannarone
_Italy_

Gorgonzola type with white curd but without blue veining.

Parenica
_Hungary_

Sheep. Caciocavallo type.

Parmesan, Parmigiano
_Italy_

The grand mogul of all graters. Called "The hardest cheese in the
world." It enlivens every course from onion soup to cheese straws with
the demitasse, and puts spirit into the sparse Lenten menu as _Pasta
al Pesto_, powdered Parmesan, garlic, olive oil and basil, pounded in
a mortar with a pestle.

Passauer Rahmkaese, Creme de Passau
_German_

Noted Bavarian cream cheese, known in France as Creme de Passau.

Pasta Cotta
_Italy_

The ball or _grana_ of curd used in making Parmesan.

Pasta Filata
_Italy_

A "drawn" curd, the opposite of the little balls or grains into which
Grana is chopped.(_See_ Formaggi di Pasta Filata.)

Pasteurized Proc