The Complete Book of Cheese

by Bob Brown

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. Oatmeal and Scotch country cheese are natural affinities. Southey, Johnson and Boswell have all remarked the fine savor of such cheese with oatcakes.

Orléans
France

Named after the Orléans district Soft; creamy; tangy.

Ossetin, Tuschninsk, or Kasach
Caucasus

Comes in two forms:
I. Soft and mild sheep or cow cheese ripened in brine for two months.
II. Hard, after ripening a year and more in brine. The type made of
sheep milk is the better.

Ostiepek, Oschtjepek, Oschtjpeka
Czechoslovakia

Sheep in the Carpathian Mountains supply the herb-rich milk for this type, similar to Italian Caciocavallo.