If you’re a fan of cheese, then you’ll definitely want to check out some of the best varieties that start with the letter M. From Maasdam to Mâconnais, there are plenty of delicious options to choose from. And, if you’re looking for something a bit different, you can also try Madrona cheese or Magna cheese. No matter what type of cheese you prefer, there’s sure to be something on this list that will appeal to your taste buds. So, what are you waiting for? Grab a piece of bread and enjoy!
What cheese begins with “M”?
Maasdam is a Dutch cheese made from cow’s milk that is traditional and semi-hard. The eyes (holes) of the cheese, which make up the majority of it, are its most distinctive feature. In the early 1990s, as an alternative to more costly Swiss Emmental cheese, Maasdam was developed. It’s a rich high-fat cheese with at least 45% fat content. While comparable to Emmental in terms of moisture, the moisture level in Maasdam is greater, making it more supple. Maasdam makes approximately 15% of all Dutch cheeses.
The highest-quality cheese from Holland is Lely. It matures faster than other Dutch cheeses, ready in four to 12 weeks. The rind of the cheese is smooth and waxed yellow with a similar look to Gouda. Inside the pate is a semi-firm, pale yellow with big eyes. It has a creamy texture and a sweet, buttery, nutty flavor that goes well with bread or as a snack if consumed young. Melting the cheese over casseroles, soups or fondues will satisfy your taste buds.
Maasdam cheese is very similar to Leerdammer cheese, but it cannot be called by the same name since that brand name exists exclusively with Le Groupe Bel. If you are wondering what types of wine pair well with Maasdam cheese, try a White Zinfandel, Lager, Pale Ale, Gewurztraminer, Chardonnay, Merlot, Sauvignon Blanc or Chianti.
Macadamia Nut Cheese
Dr-Cow’s Macadamia Nut Cheese is a light caramel-colored cheese made from organic macadamia nuts. This creamy cheese comes in individual packages and is perfect for snacking, crumbling, or smearing on crackers or pastries. Dr-Cow’s Macadamia Nut Cheese is free of preservatives, stabilizers, artificial ingredients, or additives of any kind. It is also gluten-free, casein-free, soy-free, lactose-free, 100% organic, and vegan. If you are looking for a delicious and healthy cheese alternative, look no further than Dr-Cow’s Macadamia Nut Cheese!
Chevreton de Macon, also known as Mâconnais, is a French goat’s cheese produced in the city of Macon, South Burgundy. The cheese may be produced from cow’s milk or a blend of goat’s and cow’s milk depending on the season.
The cheese, which received AOC certification in 2005, is shaped like a truncated cone. It’s soft and firm with a creamy texture that melts in your mouth. As it ripens, marks of blue penicillium may start to develop on the surface of the cheese, turning it from ivory to bluish.
Mâconnais has a light herbal, salty flavor and fragrance. The longer Mâconnais is aged, the saltier and harder it becomes. Mâconnais is best served with a glass of Chablis, Macon Red or Beaujolais, Wheat beer, crackers, and fruit.
Hailing from Dundee, Oregon, Madrona is an American taleggio-style cheese produced by Briar Rose Creamery. The cheese is made from goat’s milk and usually left to age for 4 to 8 weeks before consumption. Underneath its natural rind, the texture is semi-soft and creamy with hints of grapes. The flavors are mild and creamy.
It’s recommended to serve Madrona with pear chutney or your favorite jam.
Maffra Cheese Company’s factory in Gippsland produces some of Australia’s most award-winning cheeses, including the Cheshire. It has an unusual yet delicious taste with maturity; it transforms into something sharp that complements Ploughman Laks or marmalade toast nicely for those who prefer their food on the salty side . To highlight this modest acidity , choose light crimson wines such as Chardonnay to drink alongside your favorite tangy curds!
Maggie’s Round is a semi-hard, raw cow’s milk cheese inspired by the toma cheeses of the Italian Alps. Resembling a pineapple upside-down cake, this Cricket Creek cheese is aged for at least four months before being sold in the market.
Maggie’s Round is a very firm, smooth and somewhat waxy in texture with sharp and bright flavours and fruity, citrusy notes. Its distinctive ridged rind adds earthy tones to the cheese.
Magna, the blue cheese made from unpasteurized cow’s milk and aged for at least six months in order to give it that well-balanced flavor with a definite saltiness. It also contains 34% fat which makes this award-winning product perfect not only on your plate but off too!
Mahon, named after the port of Mahon on Minorca island Spain is a cow’s milk cheese produced by various dairies. This soft to hard block-shaped with buttery sharp salty taste that ranges from milder versions made using raw milks for 2 -3 months old product vs an older more mature taste coming out when it’s aged 10+months . During maturity process ,the mixture includes hand rubbings either oil or paprika which gives off unique flavor notes not found anywhere else but within these two ingredients alone!!
Majorero cheese is a semi-hard cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura in the Canary Islands. This cheese has been granted the PDO certification (Protected Designation of origin) and it has a nutty and milky flavour. The pale white coloured cheese is creamy, buttery and a little gummy in texture with an acidic taste. When aged, it develops a dark coloured rind that is rubbed with pimenta, roasted gofio, or oil, giving it different textures and tastes. The cheese can be served as a snacking cheese, a dessert cheese. It also goes well with pasta, fruits and vegetables.
Malvarosa is a semi-firm cheese made in the Valencia region of Spain. It is made using pasteurized sheep’s milk, and the curd is pressed into a cheesecloth to form a distinctive shaped called a servilleta. The cheese is then aged for 2-3 months, and the final product has a smooth, firm texture with a creamy straw-coloured paste. Malvarosa has buttery and rich flavours, and it pairs well with Rioja.
Malvern is a cheese that originates from the English region of Severn Valley. Unlike many cheeses that are made from pasteurized milk, Malvern is made from unpasteurized sheep’s milk, which gives it a stronger flavor. The cheese is semi-hard in texture and has an ivory to cream color pate. It is firm and dry, yet also dense and creamy in the mouth. The taste of Malvern cheese is sweet, with a butterscotch flavor that is infused with thyme. The aging process for this cheese takes 2 to 4 months, and it has a fat content of 50%. Malvern cheese is good for grilling or grating on salads, pasta and snacks. At the 1997 British Cheese Awards, it won a silver medal.
So, what are you waiting for? Grab a piece of bread and enjoy! With so many delicious types of cheese to choose from, you’re sure to find something that satisfies your taste buds. Whether you’re looking for something classic or something new and exciting, there’s definitely a type of cheese on this list that will appeal to you.