Made in Thuringia from sour cow milk with sheep or goat sometimes added.  “The potatoes are boiled and grated or mashed.  One part of the potato is thoroughly mixed or kneaded with two or three parts of die curd.  In the better cheese three parts of potatoes are mixed with two of curd.  During the mixing, salt and sometimes caraway seed are added.  The cheese is allowed to stand for from two to four days while a fermentation takes place.  After this the curd is sometimes covered with beer or cream and is finally placed in tubs and allowed to ripen for fourteen days.  A variety of this cheese is made in the U.S.  It is probable, however, that it is not allowed to ripen for quite so long a period as the potato cheese of Europe.  In all other essentials it appears to be the same.”  From U.S.  Department of Agriculture Bulletin No. 608.

Potato Pepper
Italy

Italian Potato cheese is enlivened with black pepper, like Pepato, only not so stony hard.

Pots de Creme St. Gervais
St. Gervais-sur-mer, France

The celebrated cream that rivals English Devonshire and is eaten both as a sweet and as a fresh cheese.

Pouligny-St. Pierre
Touraine, France

A celebrated cylindrical cheese made in Indre.  Season from May to
December.

Poustagnax, le
France

A fresh cow-milk cheese of Gascony.

Prato
Brazil

Semihard, very yellow imitation of the Argentine imitation of Holland Dutch.  Standard Brazilian dessert with guava or quince paste.  Named not from “dish” but the River Plate district of the Argentine from whence it was borrowed long ago.

Prattigau
Switzerland

Aromatic and sharp, Limburger type, from skim milk.  Named for its home valley.

Prestost or Saaland Flarr
Sweden

Similar to Gouda, but unique—­the curd being mixed with whiskey, packed in a basket, salted and cellared, wrapped in a cloth changed daily; and on the third day finally washed with whiskey.

Primavera, Spring
Minas Geraes, Brazil

Semihard white brand of Minas cheese high quality, with a spring-like fragrance.

Primost
Norway

Soft; whey; unripened; light brown; mild flavor.

Primula
Norway

A blend of French Brie and Petit Gruyere, mild table cheese imitate in Norway, sold in small packages.  Danish Appetitost is similar, but with caraway added.

Processed
U.S.A.

From here around the world.  Natural cheese melted and modified by emulsification with a harmless agent and thus changed into a plastic mass.

Promessi
Italy

Small soft-cream cheese.

Provatura
Italy

A water-buffalo variety.  This type of milk makes a good beginning for a fine cheese, no matter how it is made.