Manur, or Manuri
_Yugoslavia_
Sheep or cow's milk heated to boiling, then cooled "until the fingers
can be held in it". A mixture of fresh whey and buttermilk is added
with the rennet. "The curd is lifted from the whey in a cloth and
allowed to drain, when it is kneaded like bread, lightly salted, and
dried."
Maquee
_Belgium_
Another name for Fromage Mou, Soft Cheese.
Marches
_Tuscany, Italy_
Ewe's milk; hard.
Margarine
_England_
An oily cheese made with oleomargarine.
Margherita
_Italy_
Soft; cream; small.
Marienhofer
_Austria_
Limburger type. About 4-1/2 inches square and 1-1/2 inches thick;
weight about a pound. Wrapped in tin foil.
Maerkisch, or Maerkisch Hand
_Germany_
Soft; smelly; hand type.
Maroilles, Marolles, Marole
_Flanders, France_
Semisoft and semihard, half way between Pont l'Eveque and Limburger.
Full flavor, high smell, reddish brown rind, yellow within. Five
inches square and 2-1/4 inches thick; some larger.
Martha Washington Aged Cheese
_U.
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