Montavoner
Austria

A sour-milker made fragrant with herbs added to the curd.

Monterey
Mexico

Hard; sharp; perhaps inspired by Montery Jack that’s made in
California and along the Mexican border.

Monterey Jack see Chapter 4.

Monthery
Seine-et-Oise, France

Whole or partly skimmed milk; soft in quality and large in size, weighing up to 5-1/2 pounds.  Notable only for its patriotic tri-color in ripening, with whitish mold that turns blue and has red spots.

Montpellier
France

Sheep.

Moravian
Czechoslovakia

Semihard and sharp.

Morbier
Bresse, France

In season from November to July.

Mostoffait
France

A little-known product of Champagne.

Mother’s milk

In his book about French varieties, Les Fromages, Maurice des Ombiaux sums up the many exotic milks made into cheese and recounts the story of Paul Bert, who served a cheese “white as snow” that was so delicately appetizing it was partaken of in “religious silence.”  All the guests guessed, but none was right.  So the host announced it was made of "lait de femme" and an astounded turophile exclaimed, “Then all of us are cannibals.”

Mountain
Bavaria

Soft; yellow; sharp.

Mountain, Azuldoch see Azuldoch.

Mount Hope
U.S.A.

Yellow; mellow; mild and porous California Cheddar.

Mouse or Mouse Trap
U.S.A.

Common name for young, green, cracked, leathery or rubbery low-grade store cheese fit only to bait traps.  When it’s aged and sharp, however, the same cheese can be bait for caseophiles.

Mozzarella
Italy

Soft; water-buffalo milk; moistly fresh and unripened; bland, white cooking cheese put up in balls or big bowl-like cups weighing about a half pound and protected with wax paper.  The genuine is made at Cardito, Aversa, Salernitano and in the Mazzoni di Capua.  Like Ricotta, this is such a popular cheese all over America that it is imitated widely, and often badly, with a bitter taste.

Mozzarella-Affumicata, also called Scamozza
Italy

Semisoft; smooth; white; bland; un-salted.  Put up in pear shapes of about one pound, with tan rind, from smoking.

Eaten chiefly sliced, but prized, both fresh and smoked, in true
Italian one-dish meals such as Lasagne and Pizza.

Mozzarinelli
Italy

A pet name for a diminutive edition of Mozzarella.

Mrsav see Sir Posny.

Muenster
Germany

German originally, now made from Colmar, Strassburg and Copenhagen to Milwaukee in all sorts of imitations, both good and bad.  Semihard; whole milk; yellow inside, brick-red outside; flavor from mild to strong, depending on age and amount of caraway or anise seed added.  Best in winter season, from November to April.