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.
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