Josephine
_Silesia, Germany_
Soft and ladylike as its name suggests. Put up in small cylindrical
packages.
Journiac _see_ Chapter 3.
Julost
_Sweden_.
Semihard; tangy.
Jura Bleu, or Septmoncel
_France_
Hard: blue-veined; sharp; tangy.
K
Kaas, Oude
_Belgium_
Flemish name for the French Boule de Lille.
Kackavalj
_Yugoslavia_
Same as Italian Caciocavallo.
Kaiser-kaese
_Germany_
This was an imperial cheese in the days of the kaisers and is still
made under that once awesome name. Now it's just a jolly old mellow,
yellow container of tang.
Kajmar, or Serbian Butter
_Serbia and Turkey_
Cream cheese, soft and bland when young but ages to a tang between
that of any goat's-milker and Roquefort.
Kamembert
_Yugoslavia_
Imitation Camembert.
Karaghi La-La
_Turkey_
Nutty and tangy.
Kareish
_Egypt_
A pickled cheese, similar to Domiati.
Karut
_India_
Semihard; mellow; for grating and seasoning.
Karvi
_Norway_
Soft; caraway-seeded; comes in smallish packages.
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