Part 60 (1/2)

In Alsace, Munster is made plain and also under the name of Munster au c.u.min because of the caraway.

American imitations are much milder and marketed much younger. They are supposed to blend the taste of Brick and Limburger; maybe they do.

Mustard _U.S.A._

A processed domestic, Gruyere type.

Myjithra

Imitated with goat's milk in Southern Colorado.

Mysost, Mytost _Scandinavia_

Made in all Scandinavian countries and imitated in the U.S.A. A whey cheese, b.u.t.tery, mild and sweetish with a caramel color all through, instead of the heavy chocolate or dark tobacco shade of Gjetost.

Frimost is a local name for it. The American imitations are cylindrical and wrapped in tin foil.

N

Nagelka.s.sa (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 Pet.i.t 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 Nogelost _Norway_