Named after the Orleans district Soft; creamy; tangy.

Ossetin, Tuschninsk, or Kasach
Caucasus

Comes in two forms: 
 I. Soft and mild sheep or cow cheese ripened in brine for two months. 
II.  Hard, after ripening a year and more in brine.  The type made of
    sheep milk is the better.

Ostiepek, Oschtjepek, Oschtjpeka
Czechoslovakia

Sheep in the Carpathian Mountains supply the herb-rich milk for this type, similar to Italian Caciocavallo.

Oswego
U.S.A.

New York State Cheddar of distinction.

Oude Kaas
Belgium

Popular in France as Boule de Lille.

Oust, Fromage de
Roussillon, France

Of the Camembert family.

Ovar
Hungarian

Semisoft to semihard, reddish-brown rind, reddish-yellow inside.  Mild but pleasantly piquant It has been called Hungarian Tilsit.

Oveji Sir
Yugoslavian Alpine

Hard, mountain-sheep cheese of quality Cellar-ripened three months. 
Weight six to ten pounds.

Oxfordshire
England

An obsolescent type, now only of literary interest because of Jonathan
Swift’s little story around it, in the eighteenth century: 
     “An odd land of fellow, who when the cheese came upon the table,
     pretended to faint; so somebody said, Pray take away the cheese.’

     “‘No,’ said I, ‘pray take away the fool.  Said I well?’

     “To this Colonel Arwit rejoins:  ’Faith, my lord, you served the
     coxcomb right enough; and therefore I wish we had a bit of your
     lordship’s Oxfordshire cheese.’”

P

Pabstett
U.S.A

The Pabst beer people got this out during Prohibition, and although beer and cheese are brothers under their ferment, and Prohibition has long since been done away with, the relation of the processed paste to a natural cheese is still as distant as near beer from regular beer.

Packet cheese
England

This corresponds to our process cheese and is named from the package or packet it comes in.

Paglia
Switzerland

Italian-influenced Canton of Ticino.  Soft.  A copy of Gorgonzola.  A Blue with a pleasant, aromatic flavor, and of further interest because in Switzerland, the motherland of cheese, it is an imitation of a foreign type.

Pago
Dalmatia, Yugoslavia

A sheep-milk specialty made on the island of Pago in Dalmatia, in weights from 1/2 to eight pounds.

Paladru
Savoy, France

In season from November to May.

Palpuszta
Hungary

Fairly strong Limburger type.

Pannarone
Italy

Gorgonzola type with white curd but without blue veining.