The Complete Book of Cheese Part 56

Little Nippy _U.S.A._

Processed cheese with a cute name, wrapped up both plain and smoky, to "slice and serve for cheese trays, mash or whip for spreading," but no matter how you slice, mash and whip it, it's still processed.

Livarot _Calvados, France_

Soft paste, colored with annatto-brown or deep red (also, uncommonly, 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 _Wisconsin, U.S.A._

This fine American Cheddar was named from its resemblance to the long horn of a popular milking breed of cattle, or just from the Longhorn breed of cow that furnished the makings.

Lorraine _Lorraine, Germany_

Hard; small; delicate; unique because it's seasoned with pistachio nuts besides salt and pepper. Eaten while quite young, in two-ounce portions that bring a very high price.

Lumburger _Belgium_

Semisoft and tangy dessert cheese. The opposite of Limburger because it has no odor.

Lunch _Germany and U.S.A._

The same as Breakfast and Fruhstuck. A Limburger type of eye-opener.

Luneberg _West Austria_

Swiss type; saffron-colored; made in a copper kettle; not as strong as Limburger, or as mild as Emmentaler, yet piquant and aromatic, with a character of its own.

Luxembourg _U.S.A._

Tiny tin-foiled type of Liederkranz. A mild, bland, would-be Camembert.

M

Maconnais _France_

Soft; goat's milk; two inches square by one and a half inches thick.

Macqueline _Oise, France_

Soft Camembert type, made in the same region, but sold at a cheaper price.

Madridejos _Spain_

Named for Madrid where it is made.

Magdeburger-kuhkase _Germany_

"Cow cheese" made in Magdeburg.

Magerkase _see_ Holstein Skim Milk

Maggenga, Sorte _Italy_

A term for Parmesan types made between April and September.

Maguis _Belgium_

Also called Fromage Mou. Soft; white; sharp; spread.

Maigre _France_

A name for Brie made in summer and inferior to both the winter Gras and spring Migras.

Maile _Crimea_

Sheep; cooked; drained; salted; made into forms and put into a brine bath where it stays sometimes a year.

Maile Pener (Fat Cheese) _Crimea_

Sheep; crumbly; open texture and pleasing flavor when ripened.

Mainauer _German_

Semihard; full cream; round; red outside, yellow within. Weight three pounds.

Mainzer Hand _German_

Typical hand cheese, kneaded by hand thoroughly, which makes for quality, pressed into flat cakes by hand, dried for a week, packed in kegs or jars and ripened in the cellar six to eight weeks. As in making bread, the skill in kneading Mainzer makes a worthy craft.

Majocchino _Sicily, Italy_

An exceptional variety of the three usual milks mixed together: goat, sheep and cow, flavored with spices and olive oil. A kind of Incanestrato.

Malakoff _France_

A form of Neufchatel about a half inch by two inches, eaten fresh or ripe.