Passe, No.  II: Soft but ripened, and in the same forms, but only seasonal in winter, October to March.  Similar to Pont l’Eveque and popular for more than a century.  It goes specially well with Calvados cider, fresh, hard or distilled.

Migras

Name given to spring Brie—­midway between fat winter Gras and thin summer Maigre.

Milano, Stracchino di Milano, Fresco, Quardo
Italy

Similar to Bel Paese.  Yellow, with thin rind. 1-1/2 to 2-3/4 inches thick, 3 to 6-1/2 pounds.

Milk Mud see Schlickermilch.

Millefiori
Milan, Italy

A Thousand Flowers—­as highly scented as its sentimental name.  Yet no cheeses are so freshly fragrant as these flowery Alpine ones.

Milltown Bar
U.S.A.

Robust texture and flavor reminiscent of free-lunch and old-time bars.

Milk cheeses

Milks that make cheese around the world: 

Ass
Buffalo
Camel
Chamois
Elephant
Goat
Human (see Mother’s milk)
Llama
Mare
Reindeer
Sea cow (Amazonian legend)
Sheep
Whale (legendary; see Whale Cheese)
Yak
Zebra
Zebu

U.S. pure food laws prohibit cheeses made of unusual or strange animal’s milk, such as camel, llama and zebra.

Milwaukee Kuemmelkaese and Hand Kaese U.S.A.

Aromatic with caraway, brought from Germany by early emigrants and successfully imitated.

Minas
Brazil

Name for the Brazilian state of Minas Geraes, where it is made.  Semihard; white; round two-pounder; often chalky.  The two best brands are one called Primavera, Spring, and another put out by the Swiss professors who teach the art at the Agricultural University in the State Capital, Bello Horizonte.

Minnesota Blue
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.