Looking for cheeses that start with L? You are in the right place. Some are easy supermarket finds, such as Lancashire, Leerdammer and Red Leicester. Others are more specialist, including Langres, Livarot, Laguiole and L’Etivaz. This guide covers well-known British cheeses, European favourites and a few lesser-spotted varieties from further afield.

Use it for alphabet food challenges, cheese board planning, quiz nights, menu ideas or simply to find something new for your next toastie. I have included flavour notes, texture, serving suggestions and budget-friendly tips throughout.

Cheeses That Start With L: Quick Reference Table

British Cheeses That Start With L

Lancashire

Lancashire is one of the great traditional English cheeses and comes in a few different styles. Crumbly Lancashire is fresh, bright and slightly tangy. Creamy Lancashire is smoother and softer on the palate, while mature Lancashire has more depth and a savoury finish.

It is a brilliant everyday cheese because it works cold or cooked. Crumble it over a jacket potato, layer it into a cheese and onion pie, or use it in a toastie with chutney. If you are trying to keep costs down, Lancashire is often better value than smaller artisan cheeses but still feels more interesting than a basic mild Cheddar.

Lanark Blue

Lanark Blue is a Scottish sheep’s milk blue cheese with a rich, salty and slightly sweet flavour. It is not always available in every supermarket, so look in good cheese shops, farm shops or online cheese retailers.

Serve it with oatcakes, pears, walnuts or a drizzle of honey. A little goes a long way, which is handy if you want a characterful cheese board without buying huge quantities.

Lincolnshire Poacher

Lincolnshire Poacher is a hard British cheese made in Lincolnshire from unpasteurised cow’s milk. It has a firm texture and a flavour that can sit somewhere between Cheddar, Comté and an Alpine-style cheese, depending on age.

It is excellent shaved over roasted vegetables, grated into scones, or served in chunks with apple and pickle. It is not usually the cheapest cheese on the counter, but it is full-flavoured, so you can use less and still get plenty of impact.

Little Derby

Little Derby is a mild English cow’s milk cheese with a smooth, firm texture. It is related in style to Derby cheese and is often approachable, mellow and easy to slice.

It is a useful picnic cheese because it is not too strong and pairs well with crusty bread, grapes, celery and chutney. If you are feeding a family, mild cheeses like this can be a safer bet than very pungent washed-rind options.

Little Wallop

Little Wallop is a small English goat’s cheese washed in cider brandy and wrapped in vine leaves. It is soft, aromatic and more of a special treat than an everyday fridge staple.

Serve it simply with plain crackers so the flavour is not hidden. It also works nicely with apple slices, which echo the cider notes. Because it is rich, one small cheese can serve several people as part of a larger board.

Llangloffan

Llangloffan is a Welsh cheese name linked with traditional cheese-making in Pembrokeshire. Depending on the maker, it may be found as a soft or semi-soft cow’s milk cheese with a gentle, creamy flavour.

If you spot it at a Welsh deli or farmers’ market, it is worth trying with bara brith, oatcakes or a spoonful of chutney. Regional cheeses can be a lovely way to make a cheese board feel more personal without needing lots of different varieties.

Lyburn Gold

Lyburn Gold is an English semi-hard cow’s milk cheese made in Hampshire. It has a golden colour, a smooth texture and a mellow, nutty flavour. It is versatile enough for sandwiches but interesting enough for a cheese board.

Try it grated over pasta bakes, melted into an omelette or sliced into a ploughman’s-style lunch. It is also a good option if you like Gouda-style cheeses but want to buy British.

Popular European Cheeses That Start With L

Langres

Langres is a French washed-rind cheese from the Champagne region. It has a distinctive little dip in the top, known as a fontaine, and a soft, creamy interior when ripe. The rind can be quite aromatic, but the cheese itself is often gentler than its smell suggests.

Serve Langres at room temperature with a baguette and something crisp, such as apple or cornichons. Some people pour a splash of Champagne, Marc de Champagne or white wine into the dip before serving, although it is perfectly good without.

Laguiole

Laguiole is a firm French cheese from the Aubrac region. It is made from cow’s milk and has a dense texture with a savoury, milky and sometimes slightly nutty flavour. It is one of the traditional cheeses used in aligot, the famously stretchy French mash made with cheese and potatoes.

At home, you can use Laguiole in gratins, mashed potato, cheese sauces or toasted sandwiches. If it is too pricey or hard to find, a good mature Cheddar, Cantal or Comté can give a similar hearty feel in cooked dishes.

Livarot

Livarot is a French washed-rind cheese from Normandy. It is soft, pungent and full-flavoured, with a savoury, earthy character. It is sometimes nicknamed the colonel because traditional versions are wrapped with bands around the rind.

This is one for people who enjoy strong cheeses. Serve small wedges with rustic bread, cider or a sharp apple. Keep it well wrapped in the fridge, as the aroma can travel.

L’Etivaz

L’Etivaz is a Swiss Alpine cheese made in mountain chalets during the summer season. It is firm, complex and often compared with Gruyère, though it has its own character. Expect nutty, fruity and savoury notes.

It is lovely on a cheese board, but it also melts beautifully. Use it in fondue-style dishes, croque monsieur, gratins or cheese toasties when you want something a bit more special.

Lappi

Lappi is a Finnish semi-soft cow’s milk cheese with a mild, buttery flavour. It is easy to slice and works well in sandwiches, wraps and lunchboxes.

If you enjoy Edam, Gouda or other mild continental cheeses, Lappi is a friendly cheese to try. It is also a good option for children or anyone who prefers a gentle flavour.

Leerdammer

Leerdammer is a Dutch-style semi-hard cheese with holes, a smooth texture and a sweet, nutty taste. It is widely available in UK supermarkets, usually sliced or in blocks.

This is one of the most practical cheeses that start with L because it is easy to find and often on offer. Use it in packed lunches, toasties, burgers, omelettes and croissants. Sliced Leerdammer can cost more per kilo than a block, so compare prices if you are watching the food budget.

Leyden

Leyden, also known as Leidse kaas, is a Dutch cheese flavoured with cumin seeds. It is usually semi-hard and has a tangy, aromatic flavour that makes it stand out from plain Gouda-style cheeses.

It is excellent with rye bread, pickles and beer. Because the cumin flavour is quite distinctive, pair it with simple accompaniments rather than very sweet chutneys.

Limburger

Limburger is famous for its strong smell, but do not write it off too quickly. This washed-rind cow’s milk cheese has a soft texture and a bold, savoury flavour. It originated in the historic Duchy of Limburg and is now associated with Belgium, Germany and parts of the United States.

The classic serving is on rye bread with sliced onion and mustard. It is not the cheese to sneak into a mild family sandwich, but for fans of punchy flavours it is memorable.

Leipäjuusto

Leipäjuusto is a Finnish cheese sometimes called bread cheese. It is traditionally baked or grilled, giving it browned patches on the surface. The texture is famously squeaky when bitten, a little like halloumi, though the flavour is usually milder.

It can be warmed in a pan and served with cloudberry jam, honey or fresh berries. For a savoury twist, cut it into cubes and add to salads, or serve it with roasted vegetables.

Other Cheeses Beginning With L From Around the World

Lighvan

Lighvan is an Iranian brined cheese, traditionally made from sheep’s milk. It is crumbly, salty and tangy, making it a good partner for flatbreads, herbs, cucumber and tomatoes.

If you like feta, Lighvan may appeal. Use it in breakfast plates, salads or stuffed flatbreads, but taste before adding extra salt to a dish.

Lor

Lor is a soft Turkish whey cheese. It is mild, fresh and slightly grainy, often compared with ricotta or cottage cheese, depending on the version. It may be eaten at breakfast, used in pastries or mixed with herbs.

It is a useful cheese for budget cooking because mild whey cheeses can bulk out fillings for pancakes, börek-style pastries, pasta bakes and stuffed vegetables.

Labneh

Labneh is strained yoghurt cheese popular across the Middle East. Strictly speaking, it sits between yoghurt and cheese, but it is commonly treated as a fresh cheese. It is thick, tangy and creamy.

Spread it on toast, swirl it into soups, serve it with olive oil and za’atar, or roll firmer labneh into balls and store briefly in oil in the fridge. You can make a simple version at home by straining natural yoghurt through muslin in the fridge until thick. Follow standard food hygiene guidance and keep it chilled.

Lacy Swiss

Lacy Swiss is a lower-fat style of Swiss-type cheese known for its small holes and mild flavour. It is more common in the United States than the UK, but it may appear in imported cheese counters or deli selections.

Use it anywhere you would use mild Swiss cheese: sandwiches, wraps, omelettes and chicken melts.

Liederkranz

Liederkranz is an American washed-rind cheese inspired by Limburger-style cheeses. It has a strong aroma and a soft, savoury centre. It is not a common UK supermarket cheese, but it belongs on a comprehensive list of cheeses that start with L.

If you do find it, serve it boldly with dark bread, pickles and beer rather than trying to hide it in a delicate recipe.

Best L Cheeses For Everyday Cooking

If you want cheeses beginning with L that are easy to use during the week, start with these:

• Lancashire: great for cheese and onion pie, toasties, jacket potatoes and crumbling over soups.
• Leerdammer: practical for sandwiches, burgers, lunchboxes and quick melts.
• Red Leicester: colourful, mellow and brilliant in pasta bakes, scones and cheese on toast.
• Lyburn Gold: good for grating, slicing and melting.
• Lincolnshire Poacher: excellent when you want a stronger hard cheese for cooking or snacking.

Best L Cheeses For A Cheese Board

A good cheese board needs contrast. Pick different textures, strengths and milk types rather than buying five cheeses that do the same job.

Budget-friendly L cheese board

• Crumbly Lancashire
• Red Leicester
• Leerdammer
• Apple slices
• Oatcakes or plain crackers
• Chutney or pickle

More adventurous L cheese board

• Langres for a soft washed-rind option
• Lincolnshire Poacher for a firm British cheese
• Lanark Blue for a sheep’s milk blue
• Leyden for a spiced cheese
• Livarot or Limburger for people who enjoy stronger flavours

To avoid waste, buy smaller pieces of stronger cheeses. Most people eat less of a very intense cheese than a mild block of Cheddar, so tiny portions can still feel generous.

Money-Saving Tips For Buying Cheese

• Check the price per kilo: pre-sliced cheese is convenient but often dearer than a block.
• Buy one hero cheese: choose one special cheese, such as Langres or Lincolnshire Poacher, then fill the board with affordable options like Lancashire and Red Leicester.
• Use strong cheese strategically: grate punchy cheese finely so it spreads through a dish.
• Look for reduced stickers: cheese close to its date can be a bargain if you will use it promptly or freeze suitable hard cheeses.
• Freeze grated hard cheese: firm cheeses such as Red Leicester, Lancashire and Leerdammer can usually be grated and frozen for cooking. Texture may change, so use from frozen in hot dishes.
• Keep scraps: small ends of hard cheese can go into sauces, omelettes, savoury muffins or breadcrumbs for gratins.

How To Store Cheese Safely

Keep cheese in the fridge and follow the use-by date where given. Hard cheeses often keep well when wrapped properly, while soft cheeses are more perishable and should be eaten within the guidance on the pack.

• Wrap cheese in waxed cheese paper, baking parchment or the original packaging if it reseals well.
• Keep strong-smelling cheeses in a sealed container to protect other foods.
• Use clean knives to avoid introducing crumbs or bacteria.
• Discard cheese if it smells unusually unpleasant for that variety, becomes slimy, or shows signs of spoilage.
• Pregnant people, older adults and anyone with a weakened immune system should follow NHS guidance on cheeses and food safety, especially around mould-ripened soft cheeses and unpasteurised products.

Easy Serving Ideas Using Cheeses That Start With L

Lancashire cheese and onion toastie

Layer grated Lancashire with thinly sliced spring onion or caramelised onion between two slices of bread. Butter the outside and toast in a frying pan until golden and melted.

Leerdammer breakfast muffin

Add a slice of Leerdammer to a toasted English muffin with a fried egg and tomato. It melts quickly and gives a gentle nutty flavour.

Red Leicester pasta bake topping

Mix grated Red Leicester with breadcrumbs and scatter over pasta bake before cooking. It adds colour and a savoury crust.

Langres with warm bread

Bring Langres to room temperature, then serve with warm baguette and apple slices. Keep the accompaniments simple so the cheese remains the main event.

Leyden snack plate

Slice Leyden and serve with rye crackers, pickled cucumber and radishes. The cumin in the cheese works well with sharp, crunchy sides.

FAQs About Cheeses That Start With L

What are the most common cheeses that start with L in the UK?

The easiest L cheeses to find in UK shops are usually Lancashire, Leerdammer and Red Leicester. Larger supermarkets may also stock Lincolnshire Poacher, Langres or Livarot, especially around Christmas.

Is Red Leicester a cheese that starts with L?

Yes. Although the full name is Red Leicester, it is often included under L because Leicester is the main cheese name. It is a firm orange cow’s milk cheese with a mellow, slightly nutty flavour.

Which L cheese is best for melting?

Leerdammer, Red Leicester, Lappi, L’Etivaz, Laguiole and Lyburn Gold are all good melting cheeses. Lancashire can also melt well, especially in pies and toasties, though crumbly versions behave differently from smooth sliced cheeses.

Which cheeses beginning with L are strongest?

Limburger, Livarot and some ripe Langres are among the strongest-smelling L cheeses. Lanark Blue is strong in a different way, with salty blue-cheese depth rather than washed-rind pungency.

Which L cheeses are good for a budget cheese board?

Lancashire, Red Leicester and Leerdammer are usually sensible choices for a budget cheese board. Add crackers, apples, celery and chutney to make it feel abundant without buying too many cheeses.

Are there any blue cheeses that start with L?

Lanark Blue is a notable blue cheese beginning with L. It is made in Scotland from sheep’s milk and has a rich, tangy flavour.

What is a good substitute for Limburger?

If you cannot find Limburger, try Livarot, Epoisses or another washed-rind cheese with a strong aroma. For something milder, choose Langres, which can be aromatic but is often softer and creamier in flavour.

Can I freeze cheeses that start with L?

Some hard and semi-hard cheeses freeze reasonably well for cooking, especially if grated first. Red Leicester, Leerdammer, Lancashire and Lyburn Gold can be frozen, but the texture may become more crumbly. Soft cheeses such as Langres and Livarot are better bought in small amounts and eaten fresh.

What is the best L cheese for children?

Leerdammer, Lappi, Little Derby and mild Red Leicester are good child-friendly choices because they are gentle, sliceable and easy to use in lunches. Strong cheeses such as Limburger or Livarot may be too punchy for younger palates.

What should I serve with L cheeses?

Serve mild cheeses with apples, grapes, oatcakes and chutney. Strong washed-rind cheeses work well with crusty bread, pickles and cider or beer. Blue cheeses such as Lanark Blue pair nicely with pears, honey and walnuts.