aas, Caraway Cheese
_Holland_

Semihard, tangy with caraway. Similar Delft. There are two kinds of
Leyden that might be called Farm Fat and Factory Thin, for those made
on the farms contain 30 to 35% fat, against 20% in the factory
product.

Liederkranz _see_ Chapter 4.

Limburger _see_ Chapter 3.

Lincoln
_England_

Cream cheese that keeps two to three weeks. This is in England, where
there is much less refrigeration than in the U.S.A., and that's a big
break for most natural cheeses.

Lindenhof
_Belgium_

Semisoft; aromatic; sharp.

Lipta, Liptauer, Liptoiu
_Hungary_

A classic mixture with condiments, especially the great peppers from
which the world's best paprika is made. Liptauer is the regional name
for Brinza, as well, and it's made in the same manner, of sheep milk
and sometimes cow. Salty and spready, somewhat oily, as most
sheep-milkers are. A fairly sharp taste with a suggestion of sour
milk. It is sold in various containers and known as "pickled cheese."
(_See_ Chapter 3.)

Lipto
_Hungary_

Soft; sheep; white; mild and milky taste. A close relative of both
Liptauer and Brinza.

Little Nippy
_U.S.A._

Processed cheese with a cute name, wrapped up both plain and smoky, to
"slice and serve for cheese trays, mash or whip for spreading," but no
matter how you slice, mash and whip it, it's still processed.

Livarot
_Calvados, France_

Soft paste, colored with annatto-brown or deep red (also, uncommonly,
fresh and white). It has the advantage over Camembert, made in the
same region, in that it may be manufactured during the summer months
when skim milk is plentiful and cheap. It is formed in cylinders, six
by two inches, and ripened several months in the even temperature of
caves, to be eaten at its best only in January, February and March. By
June and afterward it should be avoided. Similar to Mignot II. Early
in the process of making, after ripening ten to twelve days, the
cheeses are wrapped in fresh _laiche_ leaves, both to give flavor and
help hold in the ammonia and other essentials for making a strong,
piquant Livarot.

Livlander
_Russia_

A popular hand cheese. A most unusual variety because the cheese
itself is red, not the rind.

Locatelli
_Italy_

A brand of Pecorino differing slightly from Bomano Pecorino.

Lodigiano, or Lombardo
_Lodi, Italy_

Sharp; fragrant; sometimes slightly bitter; yellow. Cylindrical;
surface colored dark and oiled. Used for grating. Simi