Cheese-o-pedia: L

  1. Lait Cru

    The French term for raw milk.

  2. Leyden

    Hard cheese that features a spicy fragrance, a dense yellow interior and a dry, tangy flavor from the addition of cumin and/or caraway seeds.

    Named after the Dutch city of Leiden, this is one of the most important cheeses of Holland. Its rind is covered in an inedible red wax, or sometimes with mustard yellow, and is always imprinted with the famous crossed keys that are the symbol of its town of origin. Leyden is made using partly skimmed cow’s milk and buttermilk. Legend has it that this flavorful cheese inspired the saying: "Once a Dutchman eats a piece of Leyden, he is spoiled for any other cheese."

    Leyden can be melted over rice and beans or cut and served with salami, ham, pickles and onions.

    Pair Leyden with full-bodied beers, Gin or Zinfandel.

  3. Liederkranz®

    An American replication of Germany’s Limburger cheese that has the same texture and unique aroma, but features a distinctively robust and buttery flavor. Liederkranz® cheese has a moist, edible, golden yellow crust with a pale ivory interior and a heavy, honey-like consistency. It is a time-tested favorite of cheese connoisseurs who appreciate strong aromas and full flavors.

    Liederkranz® cheese is best on sandwiches made with dark bread, but it can also be served as an appetizer, added to salads or served with fruits.

    Pair Liederkranz® cheese with dark beers.