_Konditories_.

Kloster, Kloster Käse
_Bavaria_

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.

Kochenkäse
_Luxembourg_

Cooked white dessert cheese. Since it is salt-free it is recommended
for diets.

Koch Käse
_Germany_

This translates "cooked cheese."

Kochtounkäse
_Belgium_

Semisoft, cooked and smoked. Bland flavor.

Kolos-monostor
_Rumania_

Sheep; rectangular four-pounder, 8-1/2 by five by three inches. One of