26 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
KOPPEN 
Koppen 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 gives 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!4 inches in diameter and 3 inches thick. 
It bears a stamp by which the Jewish consumer identifies it. Small quantities 
ure Imported into this country. 
KRUTT 
Krutt, or Kirgischerkdse, is made by the nomadic tribes of the middle Asiatic 
Steepes from sour skim milk of the cow, goat, sheep, or camel. When the milk 
coagulates, salt is added and the curd is hung up in a sack to drain, after which 
it is subjected to moderate pressure. The curd is then made into small balls, 
which are placed in the sun to dry. 
KUMBACH 
This is a soft-ripened, rennet cheese made from whole or partly skimmed milk 
of cows. It is a German product, made in upper Bavaria. It is cylindrical in 
shape, weighs 2 pounds, and is 6 inches in diameter and 3 inches high. 
LAGUIOLE 
This is a hard rennet cheese varying but little, if any, from Cantal, and re- 
sembling Roquefort. It derives its name from the village of Laguiole in the 
Department of Aveyron, France. ‘The cheese is made extensively in the moun- 
tains of Aubrac, where it is said to have been made at the time of the Roman 
occupation. The milk, either whole or partly skimmed, is set with rennet, the 
time allowed being about 30 minutes. he curd is allowed to ferment for about 
24 hours and is then put into hoops and pressed. At least one month is required 
for rpening. Laguiole or Guiole cheese is considered superior to Cantal, although 
the two varieties are made in essentially the same way. 
LANCASHIRE 
This is an English cheese, named from the county in which it is made. The 
evening’s milk is partly skimmed and is heated, so that when the morning’s 
milk is added the temperature of the whole is brought to 80° F., or slightly higher. 
Rennet enough is added to coagulate the milk in one hour. The curd is broken 
up, stirred for a short time, and pressed on the bottom of the vat by means of 
a heavy sieve. The whey is soon drained off, and the curd is ground in a curd 
mill into particles the size of kernels of corn and then put into the press. Salting 
is done in brine, in which the cheese is placed for from four to six days. From the 
brine tank the cheese is transferred to the curing room. 
LANGRES 
This is a soft, rennet cheese made in the northeastern part of France. It 
derives its name from the village of Langres in the Department of Haute-Marne, 
where it is said to have been made since the time of the Merovingian kings. 
The perfectly fresh milk is set with rennet at a temperature of about 90° or 
95° F. After standing for several hours it is put into cylindrical forms. The 
cheeses ripen for about two or three months. A ripened cheese weighs from 14% 
to 2 pounds and is about 5 inches in diameter and 8 inches high. For the most 
part the cheese is consumed in the region where it is made. 
