L

Labneh
Syria

Sour-milk.

La Foncee, or Fromage de Pau
France

Cream cheese.

Lager Kaese
U.S.A.

Semidry and mellow.  While lager means merely “to store,” there is more than a subtle suggestion of lager beer here.

Laguiole, Fromage de, and Guiole
Aveyron, France

An ancient Cantal type said to have flourished since the Roman occupation.  Many consider Laguiole superior to Cantal.  It is in full season from November to May.

Lamothe-Bougon, La Mothe St. Heray
Poitou

Goat cheese made from May to November.

Lancashire, or Lancaster
North England

White; crumbly; sharp; a good Welsh Rabbit cheese if you can get it.  It is more like Cheshire than Cheddar.  This most popular variety in the north of England is turned out best at Fylde, near the Irish Sea.  It is a curiosity in manufacture, for often the curds used are of different ages, and this is accountable for a loose, friable texture.  Deep orange in color.

Land-l-kas, or Guessing
Austria

Skim-milker, similar to U.S.  Brick.  Square loaves, four to eight pounds.

Langlois Blue
U.S.A.

A Colorado Blue with an excellent reputation, though it can hardly compete with Roquefort.

Langres
Haute-Marne, France

Semihard; fermented whole milk; farm-made; full-flavored, high-smelling Limburger type, similar to Maroilles.  Ancient of days, said to have been made since the time of the Merovingian kings.  Cylindrical, five by eight inches, they weigh one and a half to two pounds.  Consumed mostly at home.

Lapland
Lapland

Reindeer milk.  Resembles hard Swiss.  Of unusual shape, both round and flat, so a cross-section looks like a dumbbell with angular ends.

Laredo
Mexico

Soft; creamy; mellow, made and named after the North Mexico city.

Larron
France

A kind of Maroilles.

Latticini
Italy

Trade name for a soft, water-buffalo product as creamy as Camembert.

Laumes, les
Burgundy, France

Made from November to July.

Lauterbach
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