28 BULLETIN 608. U. S. DEPARTMENT OF AGRICULTURE 
LIEDERKRANZ 
This cheese is manufactured at Van Wert, Ohio, undera copyright. [Tt is about 
1% by 24% by linchin dimensions. It is ripened by red-slime growth on the sur- 
face and somewhat resembles a Limburg in flavor. 
LIMBURG 
This is a soft, rennet cheese made from cows’ milk which may contain all the 
butterfat or may be partly or entirely skimmed. ‘The best Limburg is undoubt- 
ediy made from the whole milk. This cheese has a very strong and characteristic 
odor and taste, weighs about 2 pounds, and is about 6 by 6 by 3 inches in size. 
The most common synonyms of Limburg are Backstein and Hervé. It has, 
however, many local names, such as Algau, Lanark, Marianhof, Morin, Saint 
Michels, Schiitzen, Tanzenberg, Carinthian, Grottenhof, Emmersdorf, Briol, 
and Lindenhof. 
Limburg cheese originated in the Province of Liittich, Belgium, in the neigh- 
borhood of Hervé, and was marketed in Limburg, Belgium. Its manufacture 
has spread to Germany and Austria, where it is very popular, and to the United 
States, where large quantities are made, mostly in New York and Wisconsin. . 
Sweet milk, without any coloring matter, is set at a temperature of from 91° 
to 96° F. with sufficient rennet to coagulate the milk in about 40 minutes. In 
foreign countries a kettie is used, but in the United States an ordinary rectangu- 
lar cheese vat is found to be more satisfactory. The curd is cut or broken into 
cubes of about one-third of an inch and is stirred for a short time without addi- 
tional heating. It is then dipped into rectangular forms 28 inches long, 5% 
inches broad, and about 8 inches deep. These forms are kept on a draining 
board, where the whey drains out freely. When the cheese has been in the forms, 
with frequent turnings, for a sufficient length of time to retain its shape, it is 
removed to the salting table, where the surface is rubbed daily with salt. When 
the surface of the cheese commences to get slippery the cheese is put into a 
ripening cellar having a temperature of about 60° F. While in the cellar the 
surface of each cheese is frequently rubbed thoroughly. To ripen requires one 
or two months. When ripe the cheese is wrapped in paper, then in tin foil, and 
put into boxes, each containing about 50 cheeses. 
Contrary to the popular belief, no Limburg is imported into this country at 
the present time. ‘This type of cheese is made so cheaply and of such good 
quality in this country that the foreign make has been crowded out of the market. 
LIPTAU 
This cheese is made in the Provinces of Liptau, Saros, and Arva, in Hungary, 
from sheep’s milk. Condiments, especiaily red peppers, are usually added. It 
is rather greasy and has a sharp taste. The details of manufacture are the same 
as those for Brinsen cheese. 
LIVAROT 
This is a soft, rennet cheese made from cows’ milk more or less skimmed. It 
derives its name from the village of Livarot, in the Department of Calvados, 
France, where the industry is centralized. This cheese has the advantage over 
Camembert, made in the same region, in that it may be manufactured and vcon- 
sumed during the warm months. 
The milk is set with rennet at a tempcrature of from 95 to 104° F. After 
one and one-half or two hours the eurd is cut and placed on a rush mat or a cloth 
and allowed to drain for about 15 minutes, during which time it is crumbled 
as fine as possible. It is then put into tin hoops or forms 6 inches in diameter 
and the same in height. The cheeses are turned very frequently until they 
become firm, when they are salted and left on the draining board for four or 
five days. At this stage they are sometimes sold as white cheese, but more 
often they are transferred to a well-ventilated room for 15 or 20 days and then 
to the curing cellar, which is kept very tightly closed. By thus retaining the 
ammonia and other products the cheese acquires a strong, piquant taste. Dur- 
ing the process of ripening the cheeses are turned two or three times a week 
and occasionally wiped with a cloth moistened with salt water. After ripening 
for 10 or 12 days they are wrapped with the leaves of Typha latifolia, in France 
commonly called laiche. In from three to five months they are colored with 
annatto and marketed. 
