VARIETIES OF CHEESE (1908) (part four)

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Pg. 70:
Krauterkase.  See Sap Sago.
Krutt
Kuhbach
Laguiole
Lamother.  See GOat's Milk.
Lanark.  See Limburg.
Lancashire
Landoch.  See Brinsen.
Langres
Lapland
Larron.  See Maroilles.
Latticini
Leather
Leder.  See Leather.
Leicester (see also Derbyshire).
Leonessa.  See Pecorino.
Leyden
Lindenhof.  See Limburg.
Limburg
Liptau (see also Brinsen).
Livarot
Livlander.  See Hand.
Long Horns.  See Cheddar.
Lorraine
Luneberg
Maconnais
Macqueline
Maigre.  See Farm.
Majocchina.  See Incanestrato.
Maikase
Mainz Hand
Malakoff (see also Neufchatel).
Manur
Maquee
Pg. 71:
Marianhof.  See Limburg.
Markisch Hand
Maroilles
Mascarpone
Mascarponi.  See Ziger.
Manbollen.  See Edam.
Mecklenberg Skim
Mignot
Milano.  See Stracchino
Mondsoe.  Seee Box (firm).
Monk's Head.  See Bellelay.
Montasio
Montavoner
Mont Cenis
Mont d'Or
Monthlery
Morin.  See Limburg.
Mou.  See Farm.
Mozarinelli
Munster
Mysost
Nessel
Neufchatel
Neusohl.  See Brinsen.
New Milk
Niederungkase.  See Elbing.
Nieheim
Nogelost
Nostrale
Olivet
Olmutzer Bierkase.  See Hand.
Olmutzer Quargel (Olmutz)
Paglia
Pago
Paneddas.  See Cooked.
Parmesan
Pate Bleu.  See Bleu.
Pavillon.  See Camembert.
Pecorino.
Pecorino Dolce.  See Pecorino.
Pecorino Tuscano.  See Pecorino.
Petit Carre.  See Ancien Imperial; Neufchatel.
Petit Suisse (see also Neufchatel).
Pfister
Philadelphia Cream
(Pg. 39:  PHILADELPHIA CREAM.  This is an ordinary cream cheese put up by a firm in New York State.)
Pimp.  See Mainz Hand.
Pineapple
(Pg. 39:  PINEAPPLE.  This cheese, which is said to have had its origin in Litchfield County, Conn., about 1845, is so named from the fruit of that name which the cheese is made to resemble in shape. ...)
Poitiers.  See Goat's Milk.
Pont l'Eveque
Port du Salut
(Pg. 40:  PORT DU SALUT.  This is a rennet cheese made from cow's milk.  In many respects it is intermediate between the soft and hard varieties.  The rind is firm and resistant but the interior is soft and homogenous, though it does not become semiliquid liek the interior of Brie cheese.  This variety of cheese originated about 1865 in the Trappist Abbey, Port du Salut, situated about 6 miles from Laval, in the Department of Mayenne, France.  While the process is to some extent kept a secret by the Trappists, very successful imitations are made outside of the monasteries in this region. ...)