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.
Kasseri
_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.
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