_German_

Semihard; full cream; round; red outside, yellow within. Weight three
pounds.

Mainzer Hand
_German_

Typical hand cheese, kneaded by hand thoroughly, which makes for
quality, pressed into flat cakes by hand, dried for a week, packed in
kegs or jars and ripened in the cellar six to eight weeks. As in
making bread, the skill in kneading Mainzer makes a worthy craft.

Majocchino
_Sicily, Italy_

An exceptional variety of the three usual milks mixed together: goat,
sheep and cow, flavored with spices and olive oil. A kind of
Incanestrato.

Malakoff
_France_

A form of Neufchâtel about a half inch by two inches, eaten fresh or
ripe.

Manicamp
_French Flanders_

In season from October to July.