30 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
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, 8£ 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. 
