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. But
after that it is wrapped in leaves and ropes of grass. After curing
two weeks in the leaves, they are discarded, the cheese salted and
wrapped up in leaves again for another ripening period.

The use of a skin sack again points the association of cheese and wine
in a region where wine is still drunk from skin bags with nozzles, as
in many wild and mountainous parts.

Les Petits Bressans
_Bresse, France_

Small goat cheeses named from food-famous Bresse, of the plump
pullets, and often stimulated with brandy before being wrapped in
fresh vine leaves, like Les Petits Banons.

Les Petits Fromages _see_ Petits Fromages and Thiviers.

Le Vacherin

Name given to two entirely different varieties: