LIESAIS cheese is a traditional semi-hard light cheese, popular among people, with a wide range of uses. From fragrant breakfast rolls hidden under a crisp lettuce leaf to sophisticated cheese platters, casseroles, creams and salads. Cheese is made by separating the solid from the liquid, which is done by curdling the milk with the enzyme chymosin or lactic acid bacteria. Whether on the family breakfast table or in a cosy roadside inn, it will probably be easy to find at least a few dishes containing this practical delicacy.