Part 54 (1/2)

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.)

Krauterkase _Brazil_

Soft-paste herb cheese put up in a tube by German Brazilians near the Argentine border. A rich, full-flavored adaptation of Swiss Krauterkase even though it is processed.

Kreuterkase, Herb Cheese _Switzerland_

Hard, grating cheese flavored with herbs; like Sapsago or Grunkase.

Krutt, or Kirgischerkase _Asian Steppes_

A cheese turned out en route by nomadic tribes in the Asiatic Steppes, from sour skim milk of goat, sheep, cow or camel. The salted and pressed curd is made into small b.a.l.l.s and dried in the sun.

Kuhbacher _Bavaria_

Soft, ripe, and chiefly interesting because of its name, Cow Creek, where it is made.

k.u.minost _Norway_

Semihard; caraway-seeded.

k.u.mminost _Sweden_

This is Bondost with caraway added.

k.u.mmin Ost _Wisconsin, U.S.A._

Imitation of the Scandinavian, with small production in Wisconsin where so many Swedes and Norwegians make their home and their _ost_.

k.u.mmel, Leyden, or Leidsche Kaas _Holland_

Caraway-seeded and named.

k.u.mmelkase _Germany and U.S.A._

Semihard; sharp with caraway. Milwaukee k.u.mmelkase has made a name for itself as a nibble most suitable with most drinks, from beer to imported k.u.mmel liqueur.

L

Labneh _Syria_

Sour-milk.