30 BULLETIN 608, U. S. DEPARTMENT OF AGEICULTUEE. 



of the sample and is said to be between that of a goats'-milk cheese and 

 Roquefort. 



KARUT. 



\ 



This is a very dry, hard, skim-milk cheese, made in Afghanistan and north- 

 western India. 



KASCAVAL. 



This is a loaf-shaped rennet cheese weighing from 4 to 6 pounds, made from 

 sheeps' milk in Bulgaria, Roumania, and Transylvania. Goats' milk is some- 

 times added. Considerable quantities of the cheese are exported. 



KATSCHKAWALJ. 



This is a sheep's-milk cream cheese made in Servia. The milk is curdled with 

 rennet, and the curd is drained and inclosed in tin cans which are put into boil- 

 ing water. The curd is subsequently worked by hand and molded into various 

 shapes. Ordinarily a cheese weighs about 6 pounds. 



KJARSGAARD. 



This is a hard, rennet cheese made in Denmark from cows' milk, skimmed. 



KLOSTER. 



This is a soft-ripened, rennet cheese made from unskimmed milk of cows. It 

 has a somewhat unusual shape, 1 by 1 by 4 inches, and weighs less than one- 

 fourth pound. 



KOLOS-MONOSTOR. 



This is a sheep's-milk, rennet cheese made in the agricultural school in 

 Transylvania. The cheese is rectangular in shape, SA by 5 by 3 inches, and 

 weighs 4 pounds. 



KOLOSVARER. 



This cheese is made from buffaloes' milk, and when ripened is said to re- 

 semble Trappist cheese. 



KOPPEN. 



Koppenkase is a goats'-milk cheese made in Germany. The milk is set at 

 80° or 85° F., and after the whey has been dipped off the curd is put into a cup- 

 shaped vessel which gives form to the cheese and also the name. The cheese is 

 placed in a warm room and sprinkled with salt. It is allowed to dry for from 

 two to three days and is then placed in the ripening room. The ripened cheese 

 weighs from 3 to 4 ounces, and has a sharp, pungent, slightly smoky flavor. 



KOSHER. 



This cheese under various names is made in several countries. It is a cows'- 

 milk rennet cheese made for the Jewish trade. The process of manufacture 

 resembles that of Limburg. The cheese, however, is eaten fresh. 



KOSHER GOUDA. 



This is a cheese made especially for the Jewish trade. It is identical with a 

 Gouda cheese in every way except in size and in having no bladder covering. 

 It weighs from 4 to 6 pounds and is 8| inches in diameter and 3 inches thick. 



