promote the flow of gossip in afternoon _Kaffee-klatsches_ in the
_Konditories_.

Kloster, Kloster Kaese
_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.

Kochenkaese
_Luxembourg_

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

Koch Kaese
_Germany_

This translates "cooked cheese."

Kochtounkaese
_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.

Konigskaese
_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.)

Krauterkaese
_Brazil_

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

Kreuterkaese, Herb Cheese
_Switzerland_

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

Krutt, or Kirgischerkaese
_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 balls and dried in the sun.

Kuehbacher
_Bavaria_

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

Kuminost
_Norway_

Semihard; caraway-seeded.

Kumminost
_Sweden_