Imitation Camembert.

Karaghi La-La
Turkey

Nutty and tangy.

Kareish
Egypt

A pickled cheese, similar to Domiati.

Karut
India

Semihard; mellow; for grating and seasoning.

Karvi
Norway

Soft; caraway-seeded; comes in smallish packages.

Kash
Rumania

Soft, white, somewhat stringy cheese named cheese.

Kashcavallo, Caskcaval
Greece

A good imitation of Italian Caciocavallo.

Kasher, or Caher, Penner
Turkey

Hard; white; sharp.

Kash Kwan
Bulgaria and the Balkans

An all-purpose goat’s milk, Parmesan type, eaten sliced when young, grated when old.  An attempt to imitate it in Chicago failed.  It is sold in Near East quarters in New York, Washington and all big American cities.

Kaskaval
Rumania

Identical with Italian Caciocavallo, widely imitated, and well, in Greece, Yugoslavia, Bulgaria, Transylvania and neighboring lands.  As popular as Cheddar in England, Canada and U.S.A.

Kasseri
Greece

Hard; ewe’s milk, usually.

Katschkawalj
Serbia

Just another version of the international Caciocavallo.

Katzenkopf, Cat’s Head
Holland

Another name for Edam. (See Chapter 3.)

Kaukauna Club
U.S.A.

Widely advertised processed cheese food.

Kauna
Lithuania

A hearty cheese that’s in season all the year around.

Kefalotir, Kefalotyi
Yugoslavia, Greece and Syria

Both of these hard, grating cheeses are made from either goat’s or ewe’s milk and named after their shape, resembling a Greek hat, or Kefalo.

Keg-ripened
see Brand.

King Christian IX
Denmark
Sharp with caraway.  Popular with
everybody.

Kingdom Farm U.S.A, near Ithaca, N.Y. The Rutherfordites or Jehovah’s Witnesses make Brick, Limburger and Muenster that are said to be most delectable by those mortals lucky enough to get into the Kingdom Farm.  Unfortunately their cheese is not available elsewhere.

Kirgischerkaese see Krutt.

Kjarsgaard
Denmark

Hard; skim; sharp; tangy.

Klatschkaese, Gossip Cheese
Germany

A rich “ladies’ cheese” corresponding to Damen; both designed to promote the flow of gossip in afternoon Kaffee-klatsches in the Konditories.

Kloster, Kloster Kaese
Bavaria

Soft; ripe; finger-shaped, one by one by four inches.  In Munich this was, and perhaps still is, carried by brew masters on their tasting tours “to bring out the excellence of a freshly broached tun.”  Named from being made by monks in early cloisters, down to this day.