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.

Oswego
_U.S.A._

New York State Cheddar of distinction.

Oude Kaas
_Belgium_

Popular in France as Boule de Lille.

Oust, Fromage de
_Roussillon, France_

Of the Camembert family.

Ovár
_Hungarian_

Semisoft to semihard, reddish-brown rind, reddish-yellow inside. Mild
but pleasantly piquant It has been called Hungarian Tilsit.