VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES BL 
LAPLAND 
The Laplanders make a variety of cheese from the milk of the reindeer. It 
resembles very much the harder varieties of the Kmmenthaler group. The 
cheese has a very unusual shape, being round and flat and so formed that a cross 
section resembles a dumb-bell with angular instead of round ends. 
LATTICINI 
This cheese is 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 
skim milk of cows, 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 min- 
utes. 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 oce asionally 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 continuted 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 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 por- 
tion of the curd which, in filling the hoops, constitutes the middle of three layers. 
The cheese is then put into press, turned after three hours, and a fresh cloth 
applied. The pressing continues for 24 hours. Salting is done on the surface daily. 
If the rind becomes hard it is washed in whey or water, and occasionally milk 
is smeared on the surface, which is colored with litmus in alkaline water. A 
ripened cheese weighs about 25 pounds and is 12 inches in diameter and from 34% 
to 5 inches in thickness. As seen on the American market, it has a very dark- 
brown surface. 
