The Complete Book of Cheese, page 168 by Robert Carlton Brown
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d'Orléans, and lives up to the name "refined."
J
Jack see Monterey.
Jochberg Tyrol, Germany
Cow and goat milk mixed in a fine Tyrolean product, as all mountain cheese are. Twenty inches in diameter and four inches high, it weighs in at forty-five pounds with the rind on.
Jonchée Santonge, France
A superior Caillebotte, flavored with rum, orange-flower water or, uniquely, black coffee.
Josephine Silesia, Germany
Soft and ladylike as its name suggests. Put up in small cylindrical packages.
Journiac see Chapter 3.
Julost Sweden.
Semihard; tangy.
Jura Bleu, or Septmoncel France
Hard: blue-veined; sharp; tangy.
K
Kaas, Oude Belgium
Flemish name for the French Boule de Lille.
Kackavalj Yugoslavia
Same as Italian Caciocavallo.
Kaiser-käse Germany
This was an imperial cheese in the days of the kaisers and is still made under that once awesome name. Now it's just a jolly old mellow, yellow container of tang.
Kajmar, or Serbian Butter Serbia and Turkey
Cream cheese, soft and bland when young but ages to a tang between that of any goat's-milker and Roquefort.
Kamembert Yugoslavia
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, P