Olivet
_Orleans, France_
Soft sheep cheese sold in three forms:
I. Fresh; summer, white; cream cheese.
II. Olivet-Bleu--mold inoculated; half-ripened.
III. Olivet-Cendre, ripened in the ashes. Season, October to June.
Olmuetzer Quargel, also Olmuetzer Bierkaese
_Austria_
Soft; skim milk-soured; salty. The smallest of hand cheeses, only 1/2
of an inch thick by 1-1/2 inches in diameter. Packed in kegs to ripen
into beer cheese and keep the liquid contents of other kegs company. A
dozen of these little ones are packed together in a box ready to drop
into wine or beer drinks at home or at the bar.
Oloron, or Fromage de la Vallee d'ossour
_Bearn, France_
In season from October to May.
Onion with garlic links
_U.S.A_
Processed and put up like frankfurters, in links.
Oporto
_Portugal_
Hard; sharp; tangy. From the home town of port wine.
Orkney
_Scotland_
A country cheese of the Orkney Islands where it is buried in the oat
bin to ripen, and kept there between meals as well.
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