Muenster is a world-wide classic that doubles for both German and French.  Gerome is a standard French type of it, with a little longer season, beginning in April, and a somewhat different flavor from anise seed.  Often, instead of putting the seeds inside, a dish of caraway is served with the cheese for those who like to flavor to taste.

In Alsace, Muenster is made plain and also under the name of Muenster au
Cumin 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, buttery, 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

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.