The Complete Book of Cheese Part 53

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.

Ka.s.seri _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 Munster 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.

Kirgischerkase _see_ Krutt.

Kjarsgaard _Denmark_

Hard; skim; sharp; tangy.

Klatschkase, 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 Kase _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.

Kochenkase _Luxembourg_

Cooked white dessert cheese. Since it is salt-free it is recommended for diets.

Koch Kase _Germany_

This translates "cooked cheese."

Kochtounkase _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, Komyneka.s.s _North Holland_

Spiked with caraway seeds and named after them.

Konigskase _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_