Lees _see_ Appenzeller, Festive, No. II.
LeGueyin
_Lorraine, France_
Half-dried; small; salted; peppered and sharp. The salt _and_ pepper
make it unusual, though not as peppery as Italian Pepato.
Leicester
_England_
Hard; shallow; flat millstone of Cheddar-like cheese weighing forty
pounds. Dark orange and mild to red and strong, according to age. With
Wiltshire and Warwickshire it belongs to the Derbyshire type.
An ancient saying is: "Leicester cheese and water cress were just made
for each other."
Leidsche Kaas _see_ Leyden.
Leonessa
A kind of Pecorino.
Leroy
_U.S.A._
Notable because it's a natural cheese in a mob of modern processed.
Lerroux
_France_
Goat; in season from February to September and not eaten in fall or
winter months.
Lescin
_Caucasus_
Curious because the sheep's milk that makes it is milked directly into
a sack of skin. It is made in the usual way, rennet added, curd broken
up, whey drained off, curd put into forms and pressed lightly.
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