P'teux, le, or Fromage Cuit
_Lorraine, France_
Cooked cheese worked with white wine instead of milk, and potted.
Puant Macere
_Flanders_
"The most candidly named cheese in existence." In season from November
to June.
Pultost or Knaost
_Norway_
Sour milk with some buttermilk, farm made in mountains.
Pusztador
_Hungary_
Semihard, Limburger-Romadur type. Full flavor, high scent.
Pyrenees, Fromage des
_France_
A fine mountain variety.
Q
Quartiolo
_Italy_
Term used to distinguish Parmesan-type cheese made between September
and November.
Quacheq
_Macedonia, Greece_
Sheep, eaten both fresh and ripened.
Quargel _see_ Olmuetzer.
Quartirolo
_Italy_
Soft, cow's milk.
Queijos--Cheeses of the Azores, Brazil and Portugal
_see_ under their local or regional names: Alemtejo, Azeitao, Cardiga,
Ilha, Prato and Serra da Estrella.
Queso Anejo
_Mexico_
White, dry, skim milk.
Queso de Bola
_Mexico_
Whole milk, similar to Edam.
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