32 BULLETIN 608, U. S. DEPARTMENT OE 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 iidded 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 
