Here are the definitions for the letter "k"

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Kaas

The Dutch word for cheese.

KAISERKASE

German. Mellow, firm, bright-yellow.

KAJINAK

Also known as “Servian Butter.” A cream cheese made from sheep’s milk, soft and buttery. Its origin is Turkey and the Balkan countries.

KANATCH OR MKLATS PANIR

The Armenian national cheese. A pleasant, sharp taste, similar to Roquefort.

KASHKAVAL

Greek. Made from sheep’s milk or goat’s milk. Creamy when young, when aged; grated. Smoky flavor.

Kasseri

Usually a Greek sheep’s milk cheese, in the United States it is made by some producers with cows’ milk. It is a very mild cheese that is best used in cooking.

KASSERI

A Greek cheese made of sheep’s milk. Stronger tasting than the Warsawski. The American version is flavored more like a cross between Parmesan and Cheddar, and is said to be far superior to the Greek.

KEFALOTYRI

Greek. A hard, salty cheese made from sheep’s milk. A grating cheese.

KLOSTERKASE

Finger-sized German cheeses. Serve with beer.

KOCHENKASE

Luxembourg. A salt-free cheese, firm and bland.

KOMIJINIKAAS

Dutch. Contains cumin and anise seeds.

KONIGTSKASE

German. Semi-soft cheese similar to Bel Paese.

KOPANISTI

Sheep’s milk cheese, often blue-veined. Spreadable. German.

KRAUTERKASE

Switzerland or Germany. Made of skimmed milk with the addition of herbs. Similar to Schabzierger or Sapsago.

KUMINOST

Norwegian cumin-flavored cheese.