CHEESE TYPES
KONIGTSKASE to MARIBO
KONIGTSKASE: German. Semi-soft cheese similar to Bel Paese.
KOPANISTI: Sheep’s milk cheese, often blue-veined. Spreadable. German.
KRAUTERKASE: Switzerland or Germany. Made of skimmed milk with the addition
of herbs. Similar to Schabzierger or Sapsago.
KUMINOST: Norwegian
cumin-flavored cheese.
KUMMELKASE: Flavored with caraway seeds and Kummel; good with beer. German.
KUMMINOST: Swedish cumin flavored cheese.
L'ARTISAN FORMANGER: A Normandy bulk Camembert. Not as good as true Camembert.
LABNEH: Syrian.
A sour-milk cheese.
LANCASHIRE: English. Mild, creamy and spreadable when young, crumbly
when aged. The softest of the hard-pressed cheeses. A strong flavored Cheddar relative.
LANGRES: A
French cheese washed with brandy by hand. Soft and mild.
LE DELICE DE BOURGOGNE: A French triple-crème cheese that is less salty than most.
Similar in flavor to Brillat-Savarin.
LE ROI: United
States. Semi-soft cheese, piquant flavor, bright yellow color.
LEICESTER: English. A semi-firm, flaky cheese. Similar in taste to Cheddar
but has a more robust, tangy flavor. Annatto added.
LEYDEN: Dutch.
Aged and flavored with cumin seeds. Hard outer crust and a semi-firm interior streaked
with the color green from the cumin seeds.
LIEDERKRANZ: An American washed cheese. Robust and buttery. Texture of
heavy honey, edible light-orange crust. Purchase when young. Used for dessert, salads,
sandwiches and snacks. Goes with fruit, matzo, pumpernickel, sour rye, thinly sliced
onion.
LIMBERGER: Robust, aromatic; soft, smooth; strong aroma; creamy white.
Fairly close-textured. Less robust when young. Belgium origin, now considered a
German cheese. Used for dessert. Goes with fresh fruit, dark bread, bland crackers
and beer.
LIPTAUER: A
sheep’s milk cheese that is white and crumbly. Made in Germany, Hungary, and Austria.
LIVAROT: Pungent,
soft French cheese made of partially skimmed cow’s milk. Heartier than Port l’ Eveque.
Similar flavor of Camembert, only stronger. One of France’s oldest and most impressive
cheeses.
LONGHORN: American
mild, firm Cheddar.
LORRAINE: Small,
delicate, firm German cheese often containing pistachio or pine nuts.
MAGERKASE: Austrian. Skimmed-milk cheese, semi-firm, sweet and mild.
Low in butterfat.
MANCHEGO: Spanish.
A firm, creamy smooth cheese made of sheep’s milk. As a young cheese, it slices
easily. As it ages, it becomes saltier and dry enough to grate.
MANTECA: Also
known as Mantecho and Mantega. Shaped like a flask. A variation of Provolone, with
butter sealed in the center.
MARIBO: Danish.
A firm, mild cheese when young. As it ages, it develops a sharper aftertaste.
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