32 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 



LATTICINI. 



This is applied to cheeses made from the milk of buffaloes, particularly in the 

 region of Naples, but also in other parts of Italy. 



LEATHER. 



Leather, Leder, or Holstein Dairy Cheese, is made in Schleswig-Holstein, from 

 cows' milk, skimmed, with an addition of from 5 to 10 per cent of buttermilk. 



The milk is set at from 95° to 100° F. and requires from 25 to 35 minutes for 

 coagulation. It is then broken up with a harp or a stirring stick and is stirred 

 with a Danish stirrer. When the particles are reduced to the size of peas, the 

 curd is piled up on one side of the vat or kettle and allowed to stand for 10 

 minutes. The whey is then dipped off. The curd is cut with a knife into pieces 

 the size of the hand, put into a wooden or tin bowl, and pressed for one-half hour, 

 when it is cut into pieces and run through a cheese mill. It is then salted, put 

 into a cloth, and again put into the press, where the pressure is gradually in- 

 creased. The cheese is turned occasionally and a fresh, dry cloth supplied. 

 After 12 hours of pressing the cheese is put into the salt bath, where it is kept 

 from 40 to 48 hours. It is then transferred to the ripening cellar, where it is 

 wiped with a dry cloth every day for about a week and thereafter twice a week, 

 the ripening requiring about four months. The cured cheese has small eyes ; 

 it is cylindrical, is from 4 to 6 inches in height and 10 to 12 inches in diameter, 

 and weighs from 15 to 25 pounds. 



LEICESTER. 



This is a hard, rennet cheese made from whole milk of cows. It is named 

 from a county in England where it is made. It resembles the better known 

 Cheshire and Cheddar in every way. 



Evening's milk is mixed with morning's milk and set at a temperature of 

 from 76° to 84° F. The curd is allowed to set very firm, which requires 90 

 minutes. It is cut very carefully and allowed to settle 20 minutes, when the 

 whey is drawn off. The curd is then gathered in a cloth, pressed, and broken 

 up several times until a certain degree of dryness has been attained, when it is 

 salted lightly and put to press. Pressure is continued for five days, the cheese 

 being removed and salted on the outside each day. 



LESCIN. 



This cheese is made in the Caucasus from sheep's milk, the sheep being milked 

 directly into a sack made of skin. Rennet is added, the curd is broken up, and 

 the whey drained off. The curd is put into forms and pressed lightly. After 

 coming from the press the cheese is wrapped in leaves bound with ropes of 

 grass. After 14 days it is salted and again covered the same as before. 



LEYDEN. 



This is a hard, rennet cheese made in Holland, where it is known also as 

 Bergues, Delft, Komynde, Koejekaas, and Hobbe. The milk, which is either 

 partly or entirely skimmed, is set with rennet at from 72° to 75° F. It is 

 allowed to stand for one hour, when the curd is cut and then stirred while 

 being warmed to 97° F. The heating is done by pouring hot whey over the 

 curd. The curd is then dipped out with a cloth and kneaded by hand. Caraway 

 seed is added to a portion of the curd which, in filling the hoops, constitutes the 

 middle of three layers. The cheese is then put into press, turned after three 



