I - J - k
In Letters from Iceland, 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.
A hand cheese.
Ilha, Queijo de
Semihard "Cheese of the Isle," largely exported to mother Portugal, measuring about a foot across and four inches high. The one word, Ilha, Isle, covers the several Azorian Islands whose names, such as Pico, Peak, and Terceiro, Third, are sometimes added to their cheeses.
Impérial, Ancien see Ancien.
Potted Cheddar; snappy; perhaps named after the famous French Ancien Impérial.
Very sharp; white; cooked; spiced; formed into large round "heads" from fifteen to twenty pounds. See Majocchino, a kind made with the three milks, goat, sheep and cow, and enriched with olive oil besides.
Irish Cheddar and Irish Stilton are fairly ordinary imitations named after their native places of manufacture: Ardagh, Galtee, Whitehorn, Three Counties, etc.
Full name Fromage à la Crème d'Isigny. (See.) 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.
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.
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."
Jack see Monterey.
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.
A superior Caillebotte, flavored with rum, orange-flower water or, uniquely, black coffee.
Soft and ladylike as its name suggests. Put up in small cylindrical packages.
Jura Bleu, or Septmoncel
Hard: blue-veined; sharp; tangy.
Flemish name for the French Boule de Lille.
Same as Italian Caciocavallo.
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.
Kajmar, or Serbian Butter
Serbia and Turkey
Cream cheese, soft and bland when young but ages to a tang between that of any goat's-milker and Roquefort.
Nutty and tangy.
A pickled cheese, similar to Domiati.
Semihard; mellow; for grating and seasoning.
Soft; caraway-seeded; comes in smallish packages.
Soft, white, somewhat stringy cheese named cheese.
A good imitation of Italian Caciocavallo.
Kasher, or Caher, Penner
Hard; white; sharp.
Bulgaria and the Balkans
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.
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.
Hard; ewe's milk, usually.
Just another version of the international Caciocavallo.
Katzenkopf, Cat's Head
Another name for Edam.
Widely advertised processed cheese food.
A hearty cheese that's in season all the year around.
Yugoslavia, Greece and Syria
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.
King Christian IX
Sharp with caraway. Popular with everybody.
U.S.A, near Ithaca, N.Y. 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.
Kirgischerkäse see Krutt.
Hard; skim; sharp; tangy.
Klatschkäse, Gossip Cheese
A rich "ladies' cheese" corresponding to Damen; both designed to promote the flow of gossip in afternoon Kaffee-klatsches in the Konditories.
Kloster, Kloster Käse
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.
Cooked white dessert cheese. Since it is salt-free it is recommended for diets.
This translates "cooked cheese."
Semisoft, cooked and smoked. Bland flavor.
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.
A Trappist Port-Salut imitation made with water-buffalo milk, as are so many of the world's fine cheeses.
Spiked with caraway seeds and named after them.
A regal name for a German imitation of Bel Paese.
Blue-mold cheese with sharp, peppery flavor.
Koppen, Cup, or Bauden
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.
Semisoft; mellow; cured in brine.
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.)
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.
Kreuterkäse, Herb Cheese
Hard, grating cheese flavored with herbs; like Sapsago or Grunkäse.
Krutt, or Kirgischerkäse
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.
Soft, ripe, and chiefly interesting because of its name, Cow Creek, where it is made.
This is Bondost with caraway added.
Imitation of the Scandinavian, with small production in Wisconsin where so many Swedes and Norwegians make their home and their ost.
Kümmel, Leyden, or Leidsche Kaas
Caraway-seeded and named.
Germany and U.S.A.
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.