Here are the definitions for the letter "m"

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MENORCAN

From the Island of Menorca; semi-firm, delicate. Has a distinctive flavor.

Metallic

Refers to a metal flavour detected in cheese. It is an unfavorable characteristic.

MIGNOT

French. Similar to Maroilles but smaller.

Mild (Young)

A descriptive term for light, unpronounced flavors. Mild also refers to young, briefly-aged Cheddars.

Milkfat Content

The fat content of cheese expressed as a percentage of the total cheese weight. Milkfat content depends upon the richness of milk used in cheesemaking and how much moisture is lost during ripening.Synonymous with butterfat.

Milkfat in the Dry Matter (FDM)

The fat content of cheese expressed as a percentage of the total solids of cheese. Most cheeses are in the range of 45-55 percent milkfat in the dry matter because the dry matter stays constant in a unit of cheese while moisture content in that cheese may vary.

MINNESOTA BLUE

American. One of the natural blue-veined cheeses.

MITZITHRA

Greek. A cheese made from the whey left from Feta. Semi-soft, lightly salted, white in color. May be used as you would Ricotta.

Moisture Content (Fat Content)

The amount of butterfat/fat in any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In reference to cheese fat, milkfat and butterfat are synonymous. See Dry Matter.

Mold

(1) A condition created by the growth of various fungi during ripening, contributing to the individual character of cheese. Surface molds ripen from the rind inward. Internal molds, such as those used for Blue cheese, ripen throughout the cheese. A moldy character can be clean and attractive or unpleasantly musty or ammoniated. (2) Refers to the fungus itself. (3) A hoop or container in which cheese is shaped.

Mold

Spores that are added to the milk or the curds and/or the surface of a cheese to encourage mold growth as the cheese is formed. Surface molds are sometimes sprayed on the outside of the cheese, as in the case of Camembert. These types of molds are edible. Mold is also the undesirable growth that forms on the outside of old and/or poorly wrapped cheeses. This can often be cut away from the cheese, however, and the cheese can then be consumed.

Molding

The step in cheesemaking when the curds are poured or hand-ladled into molds, usually plastic, that are outfitted with tiny holes to allow for drainage of the whey. Molding also contributes to the final shape of the cheese. Sometimes the molds are muslin or nylon bags that are tied in a particular shape. These bags allow for drainage and also create the final shape of the cheese.

Monastery-type

A term used to classify cheeses that originated and are still produced in the monasteries of France, such as Port du Salut. Monastery-type also refers to other cheese varieties with similar attributes and may also include a variety of washed-rind cheeses.

MONSIEUR FROMAGE

Norwegian ripened cream cheese, soft and delicate.

MONT d’OR

French. Soft goat cheese, briefly cured.