The Complete Book of Cheese

by Bob Brown

Leyden, Komijne Kaas, 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].)