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armesan 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 Münster 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.
Kirgischerkäse see Krutt.
Kjarsgaard Denmark
Hard; skim; sharp; tangy.
Klatschkäse, 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 Käse 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 excellenc