Cheddar type; smooth; hard rind; rich but delicate in flavor. Small
size, ten to twelve pounds; named for its locale.

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