Nostrale
Northwest Italy
An ancient-of-days variety of which there are two kinds:
I. Formaggio Duro: hard, as its name says, made in the spring
when the cows are in the valley.
II. Formaggio Tenero: soft and richer, summer-made with milk
from lush mountain-grazing.
Notruschki (cheese bread)
Russia
Made with Tworog cheese and widely popular.
Nova Scotia Smoked
U.S.A.
The name must mean that the cheese was smoked in the Nova Scotia manner, for it is smoked mostly in New York City, like sturgeon, to give the luxurious flavor.
Nuworld
U.S.A.
This semisoft newcomer arrived about 1954 and is advertised as a brand-new variety. It is made in the Midwest and packed in small, heavily waxed portions
to preserve all of its fine, full aroma and flavor.
A cheese all America can be proud of, whether it is an entirely new species or not.