<h3><!-- Page 230 --><SPAN name="Page_230" id="Page_230"></SPAN> <SPAN name="AtoZ_G" id="AtoZ_G"></SPAN><br/> G</h3>
<p><b>Gaiskäsli</b><br/>
<i>Germany and Switzerland</i></p>
<p>A general name for goat's milk cheese. Usually a small
cylinder three inches in diameter and an inch-and-a-half thick,
weighing up to a half pound. In making, the curds are set on a
straw mat in molds, for the whey to run away. They are salted
and turned after two days to salt the other side. They ripen in
three weeks with a very pleasing flavor.</p>
<p><b>Gammelost</b><br/>
<i>Norway</i></p>
<p>Hard, golden-brown, sour-milker. After being pressed it is
turned daily for fourteen days and then packed in a chest with
wet straw. So far as we are concerned it can stay there. The
color all the way through is tobacco-brown and the taste, too.
It has been compared to medicine, chewing tobacco, petrified
Limburger, and worse. In his <i>Encyclopedia of Food</i>
Artemas Ward says that in Gammelost the ferments absorb so much
of the curd that "in consequence, instead of eating cheese
flavored by fungi, one is practically eating fungi flavored
with cheese."</p>
<p><b>Garda</b><br/>
<i>Italy</i></p>
<p>Soft, creamy, fermented. A truly fine product made in the
resort town on Gardasee where d'Annunzio retired. It is one of
those luscious little ones exported in tin foil to America, and
edible, including the moldy crust that could hardly be called a
rind.</p>
<p><b>Garden</b><br/>
<i>U.S.A.</i></p>
<p>Cream cheese with some greens or vegetables mixed in.</p>
<p><b>Garlic</b><br/>
<i>U.S.A.</i></p>
<p>A processed Cheddar type flavored with garlic.</p>
<p><!-- Page 231 --><SPAN name="Page_231" id="Page_231"></SPAN> <b>Garlic-onion Link</b><br/>
<i>U.S.A.</i></p>
<p>A strong processed Cheddar put up to look like links of
sausage, nobody knows why.</p>
<p><b>Gascony, Fromage de</b> <i>see Castillon.</i></p>
<p><b>Gautrias</b><br/>
<i>Mayenne, France</i></p>
<p>Soft, cylinder weighing about five pounds and resembling
Port-Salut.</p>
<p><b>Gavot</b><br/>
<i>Hautes-Alpes, France</i></p>
<p>A good Alpine cheese whether made of sheep, goat or cow
milk.</p>
<p><b>Geheimrath</b><br/>
<i>Netherlands</i></p>
<p>A factory cheese turned out in small quantities. The color
is deep yellow and it resembles a Baby Gouda in every way, down
to the weight</p>
<p><b>Gérardmer, de</b> <i>see</i> Récollet</p>
<p><b>German-American adopted types</b></p>
<div class="blockquot">
<p>Bierkäse Delikat Grinnen Hand Harzkäse
Kümmelkäse Koppen Lager Liederkranz Mein Kaese
Münster Old Heidelberg Schafkäse (sheep) Silesian
Stein Tilsit Weisslack (piquant like Bavarian
Allgäuer)</p>
</div>
<p><b>Géromé, la</b><br/>
<i>Vosges, France</i></p>
<p>Semihard: cylinders up to eleven pounds; brick-red rind;
like Münster, but larger. Strong, fragrant and
<!-- Page 232 --><SPAN name="Page_232" id="Page_232"></SPAN>flavorsome, sometimes with aniseed. It
stands high at home, where it is in season from October to
April.</p>
<p><b>Gervais</b><br/>
<i>Ile-de-France, France</i></p>
<p>Cream cheese like Neufchâtel, long made by Maison
Gervais, near Paris. Sold in tiny tin-foil squares not much
larger than old-time yeast. Like Petit Suisse, it makes a
perfect luncheon dessert with honey.</p>
<p><b>Gesundheitkäse, Holsteiner</b> <i>see</i> Holstein
Health.</p>
<p><b>Getmesost</b><br/>
<i>Sweden</i></p>
<p>Soft; goat; whey; sweet.</p>
<p><b>Gex</b><br/>
<i>Pays de Gex, France</i></p>
<p>Semihard; skim milk; blue-veined. A "little" Roquefort in
season from November to May.</p>
<p><b>Gex Marbré</b><br/>
<i>France</i></p>
<p>A very special type marbled with rich milks of cow, goat and
sheep, mixed. A full-flavored ambassador of the big
international Blues family, that are green in spite of their
name.</p>
<p><b>Gien</b> <i>see</i> Fromage à la Crème.</p>
<p><b>Gislev</b><br/>
<i>Scandinavia</i></p>
<p>Hard; mild, made from skimmed cow's milk.</p>
<p><b>Gjetost</b><br/>
<i>Norway</i></p>
<p>A traditional chocolate-colored companion piece to
Gammelost, but made with goat's milk.</p>
<p><b>Glavis</b><br/>
<i>Switzerland</i></p>
<p>The brand name of a cone of Sapsago. (<i>See</i>.)</p>
<p><b>Glattkäse, or Gelbkäse</b><br/>
<i>Germany</i></p>
<p>Smooth cheese or yellow cheese. A classification of
sour-milkers that includes Olmützer Quargel.</p>
<p><!-- Page 233 --><SPAN name="Page_233" id="Page_233"></SPAN> <b>Cloire des Montagnes</b> <i>see</i>
Damen.</p>
<p><b>3/Dec/2004 15:38</b><br/>
<i>Gloucestershire, England</i></p>
<p>There are two types:<br/>
<span style="margin-left: 0.5em;">I. Double, the better of the
two Gloucesters, is eaten only after six</span><br/>
<span style="margin-left: 2em;">months of ripening. "It has a
pronounced, but mellow, delicacy of</span><br/>
<span style="margin-left: 2em;">flavor...the tiniest morsel
being pregnant with savour. To measure</span><br/>
<span style="margin-left: 2em;">its refinement, it can undergo
the same comparison as that we apply</span><br/>
<span style="margin-left: 2em;">to vintage wines. Begin with a
small piece of Red Cheshire. If you</span><br/>
<span style="margin-left: 2em;">then pass to a morsel of
Double Gloucester, you will find that the</span><br/>
<span style="margin-left: 2em;">praises accorded to the latter
have been no whit exaggerated."</span><br/>
<span style="margin-left: 2em;"><i>A Concise Encyclopedia of
Gastronomy,</i> by André L. Simon.</span><br/>
II. Single. By way of comparison, the spring and summer Single
Gloucester<br/>
<span style="margin-left: 2em;">ripens in two months and is
not as big as its "large grindstone"</span><br/>
<span style="margin-left: 2em;">brother. And neither is it
"glorified Cheshire." It is mild and</span><br/>
<span style="margin-left: 2em;">"as different in qualify of
flavour as a young and crisp wine is</span><br/>
<span style="margin-left: 2em;">from an old
vintage."</span></p>
<p><b>Glumse</b><br/>
<i>West Prussia, Germany</i></p>
<p>A common, undistinguished cottage cheese.</p>
<p><b>Glux</b><br/>
<i>Nivernais, France</i></p>
<p>Season, all year.</p>
<p><b>Goat</b><br/>
<i>France</i></p>
<p>A frank and fair name for a semihard, brittle mouthful of
flavor. Every country has its goat specialties. In Norway the
milk is boiled dry, then fresh milk or cream added. In
Czechoslovakia the peasants smoke the cheese up the kitchen
chimney. No matter how you slice it, goat cheese is always
notable or noble.</p>
<p><!-- Page 234 --><SPAN name="Page_234" id="Page_234"></SPAN> <b>Gold-N-Rich</b><br/>
<i>U.S.A.</i></p>
<p>Golden in color and rich in taste. Bland, as American taste
demands. Like Bel Paese but not so full-flavored and a bit
sweet. A good and deservedly popular cheese none the less,
easily recognized by its red rind.</p>
<p><b>Gomost</b><br/>
<i>Norway</i></p>
<p>Usually made from cow's milk, but sometimes from goat's.
Milk is curdled with rennet and condensed by heating until it
has a butter-like consistency. (<i>See</i> Mysost.)</p>
<p><b>Gorgonzola</b><br/>
<i>Italy</i></p>
<p>Besides the standard type exported to us (<i>See</i>
<SPAN href="#Page_17">Chapter 3</SPAN>.) there is White Gorgonzola,
little known outside Italy where it is enjoyed by local
caseophiles, who like it put up in crocks with brandy, too.</p>
<p><b>Gouda</b> <i>see</i> <SPAN href="#Page_17">Chapter
3</SPAN>.</p>
<p><b>Gouda, Kosher</b><br/>
<i>Holland</i></p>
<p>The same semihard good Gouda, but made with kosher rennet.
It is a bit more mellow than most and, like all kosher
products, is stamped by the Jewish authorities who prepare
it.</p>
<p><b>Goya</b><br/>
<i>Corrientes, Argentine</i></p>
<p>Hard, dry, Italian type for grating. Like all fine Argentine
cheeses the milk of pedigreed herds fed on prime pampas grass
distinguishes Goya from lesser Parmesan types, even back in
Italy.</p>
<p>It is interesting that the nitrate in Chilean soil makes
their wines the best in America, and the richness of Argentine
milk does the same for their cheeses, most of which are Italian
imitations and some of which excel the originals.</p>
<p><!-- Page 235 --><SPAN name="Page_235" id="Page_235"></SPAN> <b>Gournay</b><br/>
<i>Seine, France</i></p>
<p>Soft, similar to Demi-sel, comes in round and flat forms
about ¼ pound in weight. Those shaped like Bondons
resemble corks about ¾ of an inch thick and four inches
long.</p>
<p><b>Grana</b><br/>
<i>Italy</i></p>
<p>Another name for Parmesan. From "grains", the size of big
shot, that the curd is cut into.</p>
<p><b>Grana Lombardo</b><br/>
<i>Lombardy</i></p>
<p>The same hard type for grating, named after its origin in
Lombardy.</p>
<p><b>Grana Reggiano</b><br/>
<i>Reggio, Italy</i></p>
<p>A brand of Parmesan type made near Reggio and widely
imitated, not only in Lombardy and Mantua, but also in the
Argentine where it goes by a pet name of its
own—Regianito.</p>
<p><b>Grande Bornand, la</b><br/>
<i>Switzerland</i></p>
<p>A luscious half-dried sheep's milker.</p>
<p><b>Granular curd</b> <i>see</i> Stirred curd.</p>
<p><b>Gras, or Velvet Kaas</b><br/>
<i>Holland</i></p>
<p>Named from its butterfat content and called "Moors Head",
<i>Tête de Maure</i>, in France, from its shape and size.
The same is true of Fromage de Gras in France, called
<i>Tête de Mort</i>, "Death's Head". Gras is also the
popular name for Brie that's made in the autumn in France and
sold from November to May. (<i>See</i> Brie.)</p>
<p><b>Gratairon</b><br/>
<i>France</i></p>
<p>Goat milk named, as so many are, from the place it is
made.</p>
<p><b>Graubünden</b><br/>
<i>Switzerland</i></p>
<p>A luscious half-dried sheep's milker.</p>
<p><!-- Page 236 --><SPAN name="Page_236" id="Page_236"></SPAN> <b>Green Bay</b><br/>
<i>U.S.A.</i></p>
<p>Medium-sharp, splendid White Cheddar from Green Bay,
Wisconsin, the Limburger county.</p>
<p><b>Grey</b><br/>
<i>Germany and Austrian Tyrol</i></p>
<p>Semisoft; sour skim milk with salty flavor from curing in
brine bath. Named from the gray color that pervades the entire
cheese when ripe. It has a very pleasant taste.</p>
<p><b>Gruyère</b> <i>see</i> <SPAN href="#Page_17">Chapter
3</SPAN>.</p>
<p><b>Güssing, or Land-l-kas</b><br/>
<i>Austria</i></p>
<p>Similar to Brick. Skim milk. Weight between four and eight
pounds.</p>
<h3><SPAN name="AtoZ_H" id="AtoZ_H"></SPAN><br/> H</h3>
<p><b>Habas</b> <i>see</i> Caille.</p>
<p><b>Hablé Crème Chantilly</b><br/>
<i>Ösmo, Sweden</i></p>
<p>Soft ripened dessert cheese made from pasteurized cream by
the old Walla Creamery. Put up in five-ounce wedge-shaped boxes
for export and sold for a high price, well over two dollars a
pound, in fancy big city groceries. Truly an aristocrat of
cheeses to compare with the finest French Brie or Camembert.
<i>See</i> <SPAN href="#Page_17">Chapter 3</SPAN>.</p>
<p><b>Hand</b> <i>see</i> <SPAN href="#Page_17">Chapter 3</SPAN>.</p>
<p><b>Hard</b><br/>
<i>Puerto Rico</i></p>
<p>Dry; tangy.</p>
<p><b>Harzkäse, Harz</b><br/>
<i>Harz Mountains, Germany</i></p>
<p>Tiny hand cheese. Probably the world's smallest soft cheese,
varying from 2½ inches by 1½ down to ¼ by
1½. Packed in little boxes, a dozen together, rubbing
rinds, as close as sardines. And like Harz canaries, they
thrive on seeds, chiefly caraway.</p>
<p><!-- Page 237 --><SPAN name="Page_237" id="Page_237"></SPAN> <b>Harzé</b><br/>
<i>Belgium</i></p>
<p>Port-Salut type from the Trappist monastery at
Harzé.</p>
<p><b>Hasandach</b><br/>
<i>Turkey</i></p>
<p>Bland; sweet.</p>
<p><b>Hauskäse.</b><br/>
<i>Germany</i></p>
<p>Limburger type. Disk-shaped.</p>
<p><b>Haute Marne</b><br/>
<i>France</i></p>
<p>Soft; square.</p>
<p><b>Hay, or Fromage au Foin</b><br/>
<i>Seine, France</i></p>
<p>A skim-milker resembling "a poor grade of Livarot." Nothing
to write home about, except that it is ripened on new-mown
hay.</p>
<p><b>Hazebrook</b></p>
<p>There are two kinds:</p>
<p><span style="margin-left: 0.5em;">I. Flemish; a Fromage Fort
type with white wine, juniper, salt and</span><br/>
<span style="margin-left: 2em;">pepper. Excessively strong for
bland American tasters.</span><br/>
II. Franche-Comté, France; small dry goat's milker,
pounded, potted and<br/>
<span style="margin-left: 2em;">marinated in a mixture of
thyme, tarragon, leeks, pepper and brandy.</span></p>
<p><b>Head</b></p>
<p>Four cheeses are called Head:</p>
<p>The French Death's Head.<br/>
Swiss Monk's Head.<br/>
Dutch Cat's Head.<br/>
Moor's Head.</p>
<p>There's headcheese besides but that's made of a pig's head
and is only a cheese by discourtesy.</p>
<p><b>Health</b> <i>see</i> Holstein.</p>
<p><b>Herbesthal</b><br/>
<i>Germany</i></p>
<p>Named from a valley full of rich <i>herbes</i> for
grazing.</p>
<p><!-- Page 238 --><SPAN name="Page_238" id="Page_238"></SPAN> <b>Herkimer</b><br/>
<i>U.S.A.</i></p>
<p>Cheddar type; nearly white. <i>See</i>
<SPAN href="#Page_37">Chapter 4</SPAN>.</p>
<p><b>Herrgårdsost, Farm House or Manor House</b><br/>
<i>West Gothland and Jamtland, Sweden</i></p>
<p>Hard Emmentaler type in two qualities: full cream and half
cream. Weighs 25 to 40 pounds. It is the most popular cheese in
all Sweden and the best is from West Gothland and Jutland.</p>
<p><b>Herrgårdstyp</b> <i>see</i> Hushållsost.</p>
<p><b>Hervé</b><br/>
<i>Belgium</i></p>
<p>Soft; made in cubes and peppered with <i>herbes</i> such as
tarragon, parsley and chives. It flourishes from November to
May and comes in three qualities: extra cream, cream, and part
skim milk.</p>
<p><b>Hickory Smoked</b><br/>
<i>U.S.A.</i></p>
<p>Good smoke is often wasted on bad cheese.</p>
<p><b>Hohenburg</b> <i>see</i> Box No. II.</p>
<p><b>Hohenheim</b><br/>
<i>Germany</i></p>
<p>Soft; part skimmed milk; half-pound cylinders. (See Box No.
I.)</p>
<p><b>Hoi Poi</b><br/>
<i>China</i></p>
<p>Soybean cheese, developed by vegetable rennet. Exported in
jars.</p>
<p><b>Hoja</b> <i>see</i> Queso de.</p>
<p><b>Hollander</b><br/>
<i>North Germany</i></p>
<p>Imitation Dutch Goudas and Edams, chiefly from Neukirchen in
Holstein.</p>
<p><b>Holstein Dairy</b> <i>see</i> Leather.</p>
<p><b>Holsteiner, or Old Holsteiner</b><br/>
<i>Germany</i></p>
<p>Eaten best when old, with butter, or in the North, with
dripping.</p>
<p><b>Holstein Health, or Holsteiner
Gesundheitkäse</b><br/>
<i>Germany</i></p>
<p>Sour-milk curd pressed hard and then cooked in a tin kettle
with a little cream and salt. When mixed and melted it is
poured into half-pound molds and cooled.</p>
<p><!-- Page 239 --><SPAN name="Page_239" id="Page_239"></SPAN> <b>Holstein Skim Milk or Holstein
Magerkäse</b><br/>
<i>Germany</i></p>
<p>Skim-milker colored with saffron. Its name, "thin cheese,"
tells all.</p>
<p><b>Hop, Hopfen</b><br/>
<i>Germany</i></p>
<p>Small, one inch by 2½ inches, packed in hops to
ripen. An ideal beer cheese, loaded with lupulin.</p>
<p><b>Hopi</b><br/>
<i>U.S.A.</i></p>
<p>Hard; goat; brittle; sharp; supposed to have been made first
by the Hopi Indians out west where it's still at home.</p>
<p>Horner's<br/>
<i>England</i></p>
<p>An old cream cheese brand in Redditch where Worcestershire
sauce originated.</p>
<p><b>Horse Cheese</b></p>
<p>Not made of mare's milk, but the nickname for Caciocavallo
because of the horse's head used to trademark the first edition
of it.</p>
<p><b>Hum</b><br/>
<i>Holland</i></p>
<p>Brand name of one of those mild little red Baby Goudas that
make you say "Ho-hum."</p>
<p><b>Hushållsost, Household Cheese</b><br/>
<i>Sweden</i></p>
<p>Popular in three types: Popular in three types:<br/>
Herrgårdstyp—Farmhouse<br/>
Västgötatyp—Westgotland<br/>
Sveciatyp—Swedish</p>
<p><b>Hvid Gjetost</b><br/>
<i>Norway</i></p>
<p>A strong variety of Gjetost, little known and less liked
outside of Scandinavia.</p>
<h3><SPAN name="AtoZ_I" id="AtoZ_I"></SPAN><br/> I</h3>
<p><b>Icelandic</b></p>
<p>In <i>Letters from Iceland</i>, W.H. Auden says: "The
ordinary cheese is like a strong Dutch and good. There is also
a brown sweet cheese, like the Norwegian." Doubtless the latter
is Gjetost.</p>
<p><!-- Page 240 --><SPAN name="Page_240" id="Page_240"></SPAN> <b>Ihlefield</b><br/>
<i>Mecklenburg, Germany</i></p>
<p>A hand cheese.</p>
<p><b>Ilha, Queijo de</b><br/>
<i>Azores</i></p>
<p>Semihard "Cheese of the Isle," largely exported to mother
Portugal, measuring about a foot across and four inches high.
The one word, <i>Ilha</i>, Isle, covers the several Azorian
Islands whose names, such as <i>Pico</i>, Peak, and
<i>Terceiro</i>, Third, are sometimes added to their
cheeses.</p>
<p><b>Impérial, Ancien</b> <i>see</i> Ancien.</p>
<p><b>Imperial Club</b><br/>
<i>Canada</i></p>
<p>Potted Cheddar; snappy; perhaps named after the famous
French Ancien Impérial.</p>
<p><b>Incanestrato</b><br/>
<i>Sicily, Italy</i></p>
<p>Very sharp; white; cooked; spiced; formed into large round
"heads" from fifteen to twenty pounds. <i>See</i> Majocchino, a
kind made with the three milks, goat, sheep and cow, and
enriched with olive oil besides.</p>
<p><b>Irish Cheeses</b></p>
<p>Irish Cheddar and Irish Stilton are fairly ordinary
imitations named after their native places of manufacture:
Ardagh, Galtee, Whitehorn, Three Counties, etc.</p>
<p><b>Isigny</b><br/>
<i>France</i></p>
<p>Full name Fromage à la Crème d'Isigny.
<i>(See.)</i> Cream cheese. The American cheese of this name
never amounted to much. It was an attempt to imitate Camembert
in the Gay Nineties, but it turned out to be closer to
Limburger. (<i>See</i> <SPAN href="#Page_11">Chapter 2</SPAN>.)</p>
<p>In France there is also Crème d'Isigny, thick fresh
cream that's as famous as England's Devonshire and comes as
close to being cheese as any cream can.</p>
<p><!-- Page 241 --><SPAN name="Page_241" id="Page_241"></SPAN> <b>Island of Orléans</b><br/>
<i>Canada</i></p>
<p>This soft, full-flavored cheese was doubtless brought from
France by early emigrés, for it has been made since 1869
on the Orléans Island in the St. Lawrence River near
Quebec. It is known by its French name, Le Fromage
Raffiné de l'Ile d'Orléans, and lives up to the
name "refined."</p>
<h3><SPAN name="AtoZ_J" id="AtoZ_J"></SPAN><br/> J</h3>
<p><b>Jack</b> <i>see</i> Monterey.</p>
<p><b>Jochberg</b><br/>
<i>Tyrol, Germany</i></p>
<p>Cow and goat milk mixed in a fine Tyrolean product, as all
mountain cheese are. Twenty inches in diameter and four inches
high, it weighs in at forty-five pounds with the rind on.</p>
<p><b>Jonchée</b><br/>
<i>Santonge, France</i></p>
<p>A superior Caillebotte, flavored with rum, orange-flower
water or, uniquely, black coffee.</p>
<p><b>Josephine</b><br/>
<i>Silesia, Germany</i></p>
<p>Soft and ladylike as its name suggests. Put up in small
cylindrical packages.</p>
<p><b>Journiac</b> <i>see</i> <SPAN href="#Page_17">Chapter
3</SPAN>.</p>
<p><b>Julost</b><br/>
<i>Sweden</i>.</p>
<p>Semihard; tangy.</p>
<p><b>Jura Bleu, or Septmoncel</b><br/>
<i>France</i></p>
<p>Hard: blue-veined; sharp; tangy.</p>
<h3><SPAN name="AtoZ_K" id="AtoZ_K"></SPAN><br/> K</h3>
<p><b>Kaas, Oude</b><br/>
<i>Belgium</i></p>
<p>Flemish name for the French Boule de Lille.</p>
<p><!-- Page 242 --><SPAN name="Page_242" id="Page_242"></SPAN> <b>Kackavalj</b><br/>
<i>Yugoslavia</i></p>
<p>Same as Italian Caciocavallo.</p>
<p><b>Kaiser-käse</b><br/>
<i>Germany</i></p>
<p>This was an imperial cheese in the days of the kaisers and
is still made under that once awesome name. Now it's just a
jolly old mellow, yellow container of tang.</p>
<p><b>Kajmar, or Serbian Butter</b><br/>
<i>Serbia and Turkey</i></p>
<p>Cream cheese, soft and bland when young but ages to a tang
between that of any goat's-milker and Roquefort.</p>
<p><b>Kamembert</b><br/>
<i>Yugoslavia</i></p>
<p>Imitation Camembert.</p>
<p><b>Karaghi La-La</b><br/>
<i>Turkey</i></p>
<p>Nutty and tangy.</p>
<p><b>Kareish</b><br/>
<i>Egypt</i></p>
<p>A pickled cheese, similar to Domiati.</p>
<p><b>Karut</b><br/>
<i>India</i></p>
<p>Semihard; mellow; for grating and seasoning.</p>
<p><b>Karvi</b><br/>
<i>Norway</i></p>
<p>Soft; caraway-seeded; comes in smallish packages.</p>
<p><b>Kash</b><br/>
<i>Rumania</i></p>
<p>Soft, white, somewhat stringy cheese named cheese.</p>
<p><b>Kashcavallo, Caskcaval</b><br/>
<i>Greece</i></p>
<p>A good imitation of Italian Caciocavallo.</p>
<p><b>Kasher, or Caher, Penner</b><br/>
<i>Turkey</i></p>
<p>Hard; white; sharp.</p>
<p><b>Kash Kwan</b><br/>
<i>Bulgaria and the Balkans</i></p>
<p>An all-purpose goat's milk, Parmesan type, eaten sliced when
young, grated when old. An attempt to imitate it in Chicago
failed. It is sold in Near East quarters in New York,
Washington and all big American cities.</p>
<p><!-- Page 243 --><SPAN name="Page_243" id="Page_243"></SPAN> <b>Kaskaval</b><br/>
<i>Rumania</i></p>
<p>Identical with Italian Caciocavallo, widely imitated, and
well, in Greece, Yugoslavia, Bulgaria, Transylvania and
neighboring lands. As popular as Cheddar in England, Canada and
U.S.A.</p>
<p><b>Kasseri</b><br/>
<i>Greece</i></p>
<p>Hard; ewe's milk, usually.</p>
<p><b>Katschkawalj</b><br/>
<i>Serbia</i></p>
<p>Just another version of the international Caciocavallo.</p>
<p><b>Katzenkopf, Cat's Head</b><br/>
<i>Holland</i></p>
<p>Another name for Edam. (<i>See</i>
<SPAN href="#Page_17">Chapter 3</SPAN>.)</p>
<p><b>Kaukauna Club</b><br/>
<i>U.S.A.</i></p>
<p>Widely advertised processed cheese food.</p>
<p><b>Kauna</b><br/>
<i>Lithuania</i></p>
<p>A hearty cheese that's in season all the year around.</p>
<p><b>Kefalotir, Kefalotyi</b><br/>
<i>Yugoslavia, Greece and Syria</i></p>
<p>Both of these hard, grating cheeses are made from either
goat's or ewe's milk and named after their shape, resembling a
Greek hat, or Kefalo.</p>
<p><b>Keg-ripened</b><br/>
<i>see</i> Brand.</p>
<p><b>King Christian IX</b><br/>
<i>Denmark</i></p>
<p>Sharp with caraway. Popular with everybody.</p>
<p><b>Kingdom Farm</b><br/>
<i>U.S.A, near Ithaca, N.Y.</i> The Rutherfordites or
Jehovah's Witnesses make Brick, Limburger and Münster that
are said to be most delectable by those mortals lucky enough to
get into the Kingdom Farm. Unfortunately their cheese is not
available elsewhere.</p>
<p><b>Kirgischerkäse</b> <i>see</i> Krutt.</p>
<p><!-- Page 244 --><SPAN name="Page_244" id="Page_244"></SPAN> <b>Kjarsgaard</b><br/>
<i>Denmark</i></p>
<p>Hard; skim; sharp; tangy.</p>
<p><b>Klatschkäse, Gossip Cheese</b><br/>
<i>Germany</i></p>
<p>A rich "ladies' cheese" corresponding to Damen; both
designed to promote the flow of gossip in afternoon
<i>Kaffee-klatsches</i> in the <i>Konditories</i>.</p>
<p><b>Kloster, Kloster Käse</b><br/>
<i>Bavaria</i></p>
<p>Soft; ripe; finger-shaped, one by one by four inches. In
Munich this was, and perhaps still is, carried by brew masters
on their tasting tours "to bring out the excellence of a
freshly broached tun." Named from being made by monks in early
cloisters, down to this day.</p>
<p><b>Kochenkäse</b><br/>
<i>Luxembourg</i></p>
<p>Cooked white dessert cheese. Since it is salt-free it is
recommended for diets.</p>
<p><b>Koch Käse</b><br/>
<i>Germany</i></p>
<p>This translates "cooked cheese."</p>
<p><b>Kochtounkäse</b><br/>
<i>Belgium</i></p>
<p>Semisoft, cooked and smoked. Bland flavor.</p>
<p><b>Kolos-monostor</b><br/>
<i>Rumania</i></p>
<p>Sheep; rectangular four-pounder, 8½ by five by three
inches. One of those college-educated cheeses turned out by the
students and professors at the Agricultural School of
Transylvania.</p>
<p><b>Kolosvarer</b><br/>
<i>Rumania</i></p>
<p>A Trappist Port-Salut imitation made with water-buffalo
milk, as are so many of the world's fine cheeses.</p>
<p><b>Komijnekaas, Komynekass</b><br/>
<i>North Holland</i></p>
<p>Spiked with caraway seeds and named after them.</p>
<p><b>Konigskäse</b><br/>
<i>Germany</i></p>
<p>A regal name for a German imitation of Bel Paese.</p>
<p><!-- Page 245 --><SPAN name="Page_245" id="Page_245"></SPAN> <b>Kopanisti</b><br/>
<i>Greece</i></p>
<p>Blue-mold cheese with sharp, peppery flavor.</p>
<p><b>Koppen, Cup, or Bauden</b><br/>
<i>Germany</i></p>
<p>Semihard; goat; made in a cup-shaped mold that gives both
its shape and name. Small, three to four ounces; sharp;
pungent; somewhat smoky. Imitated in U.S.A. in half-pound
packages.</p>
<p><b>Korestin</b><br/>
<i>Russia</i></p>
<p>Semisoft; mellow; cured in brine.</p>
<p><b>Kosher</b></p>
<p>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.
(<i>See</i> Gouda, Kosher.)</p>
<p><b>Krauterkäse</b><br/>
<i>Brazil</i></p>
<p>Soft-paste herb cheese put up in a tube by German Brazilians
near the Argentine border. A rich, full-flavored adaptation of
Swiss Krauterkäse even though it is processed.</p>
<p><b>Kreuterkäse, Herb Cheese</b><br/>
<i>Switzerland</i></p>
<p>Hard, grating cheese flavored with herbs; like Sapsago or
Grunkäse.</p>
<p><b>Krutt, or Kirgischerkäse</b><br/>
<i>Asian Steppes</i></p>
<p>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.</p>
<p><b>Kühbacher</b><br/>
<i>Bavaria</i></p>
<p>Soft, ripe, and chiefly interesting because of its name, Cow
Creek, where it is made.</p>
<p><b>Kuminost</b><br/>
<i>Norway</i></p>
<p>Semihard; caraway-seeded.</p>
<p><!-- Page 246 --><SPAN name="Page_246" id="Page_246"></SPAN> <b>Kumminost</b><br/>
<i>Sweden</i></p>
<p>This is Bondost with caraway added.</p>
<p><b>Kummin Ost</b><br/>
<i>Wisconsin, U.S.A.</i></p>
<p>Imitation of the Scandinavian, with small production in
Wisconsin where so many Swedes and Norwegians make their home
and their <i>ost</i>.</p>
<p><b>Kümmel, Leyden, or Leidsche Kaas</b><br/>
<i>Holland</i></p>
<p>Caraway-seeded and named.</p>
<p><b>Kümmelkäse</b><br/>
<i>Germany and U.S.A.</i></p>
<p>Semihard; sharp with caraway. Milwaukee Kümmelkäse
has made a name for itself as a nibble most suitable with most
drinks, from beer to imported kümmel liqueur.</p>
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