" 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.
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