FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MACQUELINE CHEESE
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is a soft rennet cheese of the Camembert type, made from whole or partly skimmed milk. It weighs about one-quarter of a pound and is four inches in diameter and one and one-quarter inches. It is produced in the region of Senlis, in the Department of Oise, France.