The Complete Book of Cheese Part 54

Semihard; goat; made in a cup-shaped mold that gives both its shape and name. Small, three to four ounces; sharp; pungent; somewhat smoky.

Imitated in U.S.A. in half-pound packages.

Korestin _Russia_

Semisoft; mellow; cured in brine.

Kosher

This cheese appears in many countries under several names. Similar to Limburger, but eaten fresh. It is stamped genuine by Jewish authorities, for the use of religious persons. (_See_ Gouda, Kosher.)

Krauterkase _Brazil_

Soft-paste herb cheese put up in a tube by German Brazilians near the Argentine border. A rich, full-flavored adaptation of Swiss Krauterkase even though it is processed.

Kreuterkase, Herb Cheese _Switzerland_

Hard, grating cheese flavored with herbs; like Sapsago or Grunkase.

Krutt, or Kirgischerkase _Asian Steppes_

A cheese turned out en route by nomadic tribes in the Asiatic Steppes, from sour skim milk of goat, sheep, cow or camel. The salted and pressed curd is made into small b.a.l.l.s and dried in the sun.

Kuhbacher _Bavaria_

Soft, ripe, and chiefly interesting because of its name, Cow Creek, where it is made.

k.u.minost _Norway_

Semihard; caraway-seeded.

k.u.mminost _Sweden_

This is Bondost with caraway added.

k.u.mmin Ost _Wisconsin, U.S.A._

Imitation of the Scandinavian, with small production in Wisconsin where so many Swedes and Norwegians make their home and their _ost_.

k.u.mmel, Leyden, or Leidsche Kaas _Holland_

Caraway-seeded and named.

k.u.mmelkase _Germany and U.S.A._

Semihard; sharp with caraway. Milwaukee k.u.mmelkase has made a name for itself as a nibble most suitable with most drinks, from beer to imported k.u.mmel liqueur.

L

Labneh _Syria_

Sour-milk.

La Foncee, or Fromage de Pau _France_

Cream cheese.

Lager Kase _U.S.A._

Semidry and mellow. While _lager_ means merely "to store," there is more than a subtle suggestion of lager beer here.

Laguiole, Fromage de, and Guiole _Aveyron, France_

An ancient Cantal type said to have flourished since the Roman occupation. Many consider Laguiole superior to Cantal. It is in full season from November to May.

Lamothe-Bougon, La Mothe St. Heray _Poitou_

Goat cheese made from May to November.

Lancas.h.i.+re, or Lancaster _North England_

White; crumbly; sharp; a good Welsh Rabbit cheese if you can get it.

It is more like Ches.h.i.+re than Cheddar. This most popular variety in the north of England is turned out best at Fylde, near the Irish Sea.

It is a curiosity in manufacture, for often the curds used are of different ages, and this is accountable for a loose, friable texture.

Deep orange in color.

Land-l-kas, or Gussing _Austria_

Skim-milker, similar to U.S. Brick. Square loaves, four to eight pounds.

Langlois Blue _U.S.A._

A Colorado Blue with an excellent reputation, though it can hardly compete with Roquefort.

Langres _Haute-Marne, France_

Semihard; fermented whole milk; farm-made; full-flavored, high-smelling Limburger type, similar to Maroilles. Ancient of days, said to have been made since the time of the Merovingian kings.

Cylindrical, five by eight inches, they weigh one and a half to two pounds. Consumed mostly at home.

Lapland _Lapland_

Reindeer milk. Resembles hard Swiss. Of unusual shape, both round and flat, so a cross-section looks like a dumbbell with angular ends.

Laredo _Mexico_

Soft; creamy; mellow, made and named after the North Mexico city.

Larron _France_