The Complete Book of Cheese, page 170 by Robert Carlton Brown
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e of a freshly broached tun." Named from being made by monks in early cloisters, down to this day.
Kochenkäse Luxembourg
Cooked white dessert cheese. Since it is salt-free it is recommended for diets.
Koch Käse Germany
This translates "cooked cheese."
Kochtounkäse Belgium
Semisoft, cooked and smoked. Bland flavor.
Kolos-monostor Rumania
Sheep; rectangular four-pounder, 8-1/2 by five by three inches. One of those college-educated cheeses turned out by the students and professors at the Agricultural School of Transylvania.
Kolosvarer Rumania
A Trappist Port-Salut imitation made with water-buffalo milk, as are so many of the world's fine cheeses.
Komijnekaas, Komynekass North Holland
Spiked with caraway seeds and named after them.
Konigskäse Germany
A regal name for a German imitation of Bel Paese.
Kopanisti Greece
Blue-mold cheese with sharp, peppery flavor.
Koppen, Cup, or Bauden Germany
Semihard; goat; made in a cup-shaped mold that gives both its shape and name. Small, three to four ounces; sharp; pungent; somewhat smoky. Imitated in U.S.A. in half-pound packages.
Korestin Russia
Semisoft; mellow; cured in brine.
Kosher
This cheese appears in many countries under several names. Similar to Limburger, but eaten fresh. It is stamped genuine by Jewish authorities, for the use of religious persons. (See Gouda, Kosher.)
Krauterkäse Brazil
Soft-paste herb cheese put up in a tube by German Brazilians near the Argentine border. A rich, full-flavored adaptation of Swiss Krauterkäse even though it is processed.
Kreuterkäse, Herb Cheese Switzerland
Hard, grating cheese flavored with herbs; like Sapsago or Grunkäse.
Krutt, or Kirgischerkäse Asian Steppes
A cheese t