_Pennsylvania, U.S.A_

Cow milk imitation Roquefort, inoculated with _Penicillium Roqueforti_
and ripened in "caverns where nature has duplicated the ideal
condition of the cheese-curing caverns of France." So any failure of
Penroque to rival real Roquefort is more likely to be the fault of
mother cow than mother nature.

Pepato
_Italy_

Hard; stinging, with whole black peppers that make the lips burn. Fine
for fire-eaters.

An American imitation is made in Northern Michigan.

Persillé de Savoie
_Savoie, France_

In season from May to January, flavored with parsley in a manner
similar to that of sage in Vermont Cheddar.

Petafina, La
_Dauphiné, France_

Goat or cow milk mixed together, with yeast of dried cheese added,
plus salt and pepper, olive oil, brandy and absinthe.

Petit Carré
_France_