uterbach
_Germany_

Breakfast cheese

Leaf _see_ Tschil.

Leather, Leder, or Holstein Dairy
_Germany_

A skim-milker with five to ten percent buttermilk, all from the great
_milch_ cows up near Denmark in Schleswig-Holstein. A technical point
in its making is that it's "broken up with a harp or a stirring stick
and stirred with a Danish stirrer."

Lebanie
_Syria_

Dessert cottage cheese often served with yogurt.

Lecco, Formaggini di
_Italy_

Soft; cow or goat; round dessert variety; representative of a cheese
family as big as the human family of most Italians.

Lees _see_ Appenzeller, Festive, No. II.

LeGueyin
_Lorraine, France_

Half-dried; small; salted; peppered and sharp. The salt _and_ pepper
make it unusual, though not as peppery as Italian Pepato.

Leicester
_England_

Hard; shallow; flat millstone of Cheddar-like cheese weighing forty
pounds. Dark orange and mild to red and strong, according to age. With
Wiltshire and Warwickshire it belongs to the Derbyshire type.

An ancient saying is: "Leicester cheese and water cress were just made
for each other."

Leidsche Kaas _see_ Leyden.

Leonessa

A kind of Pecorino.

Leroy
_U.S.A._

Notable because it's a natural cheese in a mob of modern processed.

Lerroux
_France_

Goat; in season from February to September and not eaten in fall or
winter months.

Lescin
_Caucasus_

Curious because the sheep's milk that makes it is milked directly into
a sack of skin. It is made in the usual way, rennet added, curd broken
up, whey drained off, curd put into forms and pressed lightly. But
after that it is wrapped in leaves and ropes of grass. After curing
two weeks in the leaves, they are discarded, the cheese salted and
wrapped up in leaves again for another ripening period.

The use of a skin sack again points the association of cheese and wine
in a region where wine is still drunk from skin bags with nozzles, as
in many wild and mountainous parts.

Les Petits Bressans
_Bresse, France_

Small goat cheeses named from food-famous Bresse, of the plump
pullets, and often stimulated with brandy before being wrapped in
fresh vine leaves, like Les Petits Banons.

Les Petits Fromages _see_ Petits Fromages and Thiviers.

Le Vacherin

Name given to two entirely different varieties:
I. Vacherin a la Main
II. Vacherin Fondu. (_See_ Vacherin.)

Levroux
_Berry, France_

A goat cheese in season from May to December.

Leyden, Komijne K