Notruschki (cheese bread)
Russia

Made with Tworog cheese and widely popular.

Nova Scotia Smoked
U.S.A.

The name must mean that the cheese was smoked in the Nova Scotia manner, for it is smoked mostly in New York City, like sturgeon, to give the luxurious flavor.

Nuworld
U.S.A.

This semisoft newcomer arrived about 1954 and is advertised as a brand-new variety.  It is made in the Midwest and packed in small, heavily waxed portions to preserve all of its fine, full aroma and flavor.

A cheese all America can be proud of, whether it is an entirely new species or not.

O

Oaxaca
see Asadero.

Oka, or La Trappe
Canada

Medium soft; aromatic; the Port-Salut made by Trappist monks in Canada after the secret method of the order that originated in France. See Trappe.

Old English Club
U.S.A.

Not old, not English, and representing no club we know of.

Old Heidelberg
U.S.A.

Soft, piquant rival of Liederkranz.

Oleron Isle, Fromage d’Ile
France

A celebrated sheep cheese from this island of Oleron.

Olive Cream
U.S.A.

Ground olives mixed to taste with cream cheese.  Olives rival pimientos for such mildly piquant blends that just suit the bland American taste.  A more exciting olive cream may be made with Greek Calatma olives and Feta sheep cheese.

Olivet
Orleans, France

Soft sheep cheese sold in three forms: 
  I. Fresh; summer, white; cream cheese. 
 II.  Olivet-Bleu—­mold inoculated; half-ripened. 
III.  Olivet-Cendre, ripened in the ashes.  Season, October to June.

Olmuetzer Quargel, also Olmuetzer Bierkaese
Austria

Soft; skim milk-soured; salty.  The smallest of hand cheeses, only 1/2 of an inch thick by 1-1/2 inches in diameter.  Packed in kegs to ripen into beer cheese and keep the liquid contents of other kegs company.  A dozen of these little ones are packed together in a box ready to drop into wine or beer drinks at home or at the bar.

Oloron, or Fromage de la Vallee d’ossour
Bearn, France

In season from October to May.

Onion with garlic links
U.S.A

Processed and put up like frankfurters, in links.

Oporto
Portugal

Hard; sharp; tangy.  From the home town of port wine.

Orkney
Scotland

A country cheese of the Orkney Islands where it is buried in the oat bin to ripen, and kept there between meals as well.  Oatmeal and Scotch country cheese are natural affinities.  Southey, Johnson and Boswell have all remarked the fine savor of such cheese with oatcakes.

Orleans
France