Here are the definitions for the letter "l"

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Limburger

A very pungent semi-soft surface-ripened cheese made and enjoyed primarily in the Midwest, though it originated in Belgium. Often served with raw onion on dark rye or pumpernickel bread. To some the aroma and taste of Limburger is overpowering.

Lipase

(1) An enzyme found in raw milk, also produced by microorganisms that split fat molecules into fatty acids. (2) Lipase flavor is a term also used to describe rancidity, especially where these flavors are desired in cheeses. See Rancid.

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

A style of cheddar or Colby cheese that is so named because of its cylindrical shape.

LONGHORN

American mild, firm Cheddar.

LORRAINE

Small, delicate, firm German cheese often containing pistachio or pine nuts.

L’ARTISAN FROMANGER

A Normandy bulk Camembert. Not as good as true Camembert.