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."
Maqueé
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