Weight three
pounds.
Mainzer Hand
_German_
Typical hand cheese, kneaded by hand thoroughly, which makes for
quality, pressed into flat cakes by hand, dried for a week, packed in
kegs or jars and ripened in the cellar six to eight weeks. As in
making bread, the skill in kneading Mainzer makes a worthy craft.
Majocchino
_Sicily, Italy_
An exceptional variety of the three usual milks mixed together: goat,
sheep and cow, flavored with spices and olive oil. A kind of
Incanestrato.
Malakoff
_France_
A form of Neufchatel about a half inch by two inches, eaten fresh or
ripe.
Manicamp
_French Flanders_
In season from October to July.
Mano, Queso de
_Venezuela_
A kind of Venezuelan hand cheese, as its Spanish name translates.
(_See_ Venezuelan.)
Manor House _see_ Herrgardsost.
Manteca, Butter
_Italy_
Cheese and butter combined in a small brick of butter with a covering
of Mozzarella. This is for slicing--not for cooking--which is unusual
for any Italian cheese.
Pages:
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331
332
333
334
335
336