fresh and white). It has the advantage over Camembert, made in the
same region, in that it may be manufactured during the summer months
when skim milk is plentiful and cheap. It is formed in cylinders, six
by two inches, and ripened several months in the even temperature of
caves, to be eaten at its best only in January, February and March. By
June and afterward it should be avoided. Similar to Mignot II. Early
in the process of making, after ripening ten to twelve days, the
cheeses are wrapped in fresh _laiche_ leaves, both to give flavor and
help hold in the ammonia and other essentials for making a strong,
piquant Livarot.

Livlander
_Russia_

A popular hand cheese. A most unusual variety because the cheese
itself is red, not the rind.

Locatelli
_Italy_

A brand of Pecorino differing slightly from Bomano Pecorino.

Lodigiano, or Lombardo
_Lodi, Italy_

Sharp; fragrant; sometimes slightly bitter; yellow. Cylindrical;
surface colored dark and oiled. Used for grating. Similar to Parmesan
but not as fine in quality.

Longhorn