Usually skimmed goat and cow milk mixed. When finished, the rind is often rubbed with olive oil or blackened with soot. It is eaten both fresh, white and sweet, and aged, when it is yellow, granular and sharp, with a characteristic flavor. Mostly used when three to twelve months old, but kept much longer and grated for seasoning. Widely imitated in America.
Montauban de Bretagne, Fromage de
Brittany, France
A celebrated cheese of Brittany.
Montavoner
Austria
Sour and sometimes sweet milk, made tasty with dried herbs of the Achittea family.
Mont Blanc
France
An Alpine cheese.
Mont Cenis
Southeastern France Usually made of all three available milks, cow, goat and sheep; it is semi-hard and blue-veined like the other Roquefort imitations, Gex and Septmoncel. Primitive methods are still used in the making and sometimes the ripening is done by penicillium introduced in moldy bread. Large rounds, eighteen by six to eight inches, weighing twenty-five pounds.
Mont-des-Cats
French Flanders
Trappist monk-made Port-Salut.