Looking for cheeses that start with K? It is a surprisingly interesting corner of the cheese counter. Some are everyday staples in Greece, Turkey, Poland and India, while others are harder-to-find regional cheeses that are worth knowing about if you like trying new foods alphabetically.

This guide covers notable K cheeses, what they taste like, how to use them, and what to buy instead if you cannot find them in a UK supermarket. You will also find budget-friendly tips, because some imported cheeses can be pricey if you buy them from the wrong place.

Quick list of cheeses that start with K

Here are some of the best-known cheeses beginning with K:

• Kasseri
• Kefalotyri
• Kefalograviera
• Kaşar
• Kashkaval
• Kars gravyeri
• Kars kaşarı
• Kopanisti
• Katiki Domokou
• Kalari
• Kalimpong cheese
• Kesong puti
• Koryciński
• Korbáčik
• Kanterkaas
• Kernhem
• Kochkäse
• Kunik
• Kaltbach cheese
• Kurut
• Kaffeost
• Karish cheese

Cheeses beginning with K: flavours, origins and uses

The table below gives you a handy overview before we get into the detail.

1. Kasseri

Kasseri is one of the most useful K cheeses to know. It is a semi-hard Greek cheese traditionally made from sheep milk, sometimes with goat milk added. It has a smooth texture, a buttery tang and a gentle saltiness.

It melts well, which makes it a good choice for toasted sandwiches, baked pasta, pies and Greek-style pastries. It is also used in saganaki, the fried cheese dish often served with lemon.

UK swap: If you cannot find kasseri, try mild provolone, young pecorino, halloumi for frying, or a firm mozzarella mixed with a little cheddar for melting.

2. Kefalotyri

Kefalotyri is a hard, salty Greek and Cypriot cheese usually made from sheep or goat milk. It is sharper and firmer than kasseri, with a savoury flavour that works brilliantly in cooking.

It is often grated over pasta, used in pies, or fried as saganaki. Because it is quite salty, use it sparingly before adding extra salt to a dish.

Money-saving tip: Buy a small piece and grate it finely. Strong hard cheeses go further when finely grated because the flavour spreads more evenly through the food.

3. Kefalograviera

Kefalograviera sits somewhere between kefalotyri and graviera. It is a Greek hard cheese with a rich, nutty, salty flavour. It is often made with sheep milk or a mix of sheep and goat milk.

It is excellent for grating, frying and serving in small chunks with olives, bread and roasted peppers. If you enjoy pecorino or mature hard cheeses, kefalograviera is well worth trying.

4. Kaşar

Kaşar, sometimes written as kasar in English, is a Turkish cheese made using a stretched-curd method. Fresh kaşar is mild, creamy and good for melting. Aged kaşar is firmer, deeper in flavour and often grated or sliced.

In Turkey, kaşar appears at breakfast, in toasties, in börek and on pide. It is one of the most practical cheeses that start with K because it behaves a little like a cross between mozzarella and a mild cheddar.

Where to buy in the UK: Look in Turkish, Middle Eastern and Mediterranean food shops. You may find it labelled as Turkish kasar or kaşar peyniri.

5. Kashkaval

Kashkaval is a semi-hard yellow cheese found across the Balkans and parts of Eastern Europe. It may be made from cow, sheep or mixed milk, depending on the country and producer.

It is firm enough to slice, but it also melts nicely. Use it in sandwiches, grated over baked vegetables, tucked into pastries or served with cured meats and pickles.

UK swap: Try kaşar, mild cheddar, gouda or provolone if kashkaval is unavailable.

6. Kars gravyeri

Kars gravyeri is a Turkish cheese from the Kars region, influenced by Swiss-style cheesemaking. It is often compared with gruyère because it is firm, nutty and good for grating or slicing.

It is not always easy to find in standard UK supermarkets, but specialist Turkish grocers may stock it. If you spot it, it is a good cheese for gratins, cheese boards and toasted sandwiches.

7. Kars kaşarı

Kars kaşarı is another Turkish cheese from the Kars area. It is generally firmer and more mature than fresh kaşar, with a fuller flavour. It can be sliced, grated or eaten with bread, tomatoes and olives.

Use it where you might use a mature melting cheese. It is particularly good in a panini or grated over hot flatbreads.

8. Kopanisti

Kopanisti is a soft, strong Greek cheese associated with the Cyclades, especially Mykonos. It is salty, spicy, tangy and quite pungent. This is not a mild cheese, so a little goes a long way.

It is often spread on bread or served as part of a meze selection. You can loosen it with Greek yoghurt or olive oil to make a dip for vegetables, crackers or warm pitta.

Budget tip: If you buy a strong cheese like kopanisti, use it as a flavouring rather than the main event. Stir a spoonful into yoghurt, mashed potato or pasta sauce.

9. Katiki Domokou

Katiki Domokou is a soft Greek cheese with Protected Designation of Origin status. It is traditionally made from goat and sheep milk and has a fresh, tangy taste. The texture is spreadable, a little like a light cream cheese or thick yoghurt cheese.

It works well on toast, in wraps, with grilled vegetables, or spooned onto salads. If you are making a budget lunch, try it with roasted peppers, cucumber and leftover chicken or chickpeas.

10. Kalari

Kalari is a traditional cheese from Jammu and Kashmir in India. It is a fresh cheese known for its stretchy texture when cooked. It is often pan-fried until golden and served in bread, sometimes in a popular street-food style known as kalari kulcha.

It is not a cheese you will usually find in a standard UK supermarket. South Asian food shops or specialist online sellers are more likely sources. Paneer is not an exact match because it does not stretch in the same way, but it can stand in for some cooked dishes.

11. Kalimpong cheese

Kalimpong cheese is an Indian cheese associated with the town of Kalimpong in West Bengal. It is a semi-hard cheese with a mild to tangy flavour, depending on age. It has historical links with European-style cheesemaking in the region.

It is a niche cheese in the UK, but if you come across it, use it much like a young cheddar or gouda: sliced in sandwiches, cubed for snacks or melted into simple dishes.

12. Kesong puti

Kesong puti is a Filipino fresh white cheese, traditionally made from carabao milk, though cow milk versions also exist. It is soft, mild and slightly salty, often wrapped in banana leaves.

It is eaten with bread, rice cakes or sweet foods, and it can be lightly grilled. In the UK, Filipino grocers are the best place to look.

Easy swap: Fresh mozzarella, ricotta salata or a mild feta can work in some dishes, though none will be exactly the same.

13. Koryciński

Koryciński, also called ser koryciński swojski, is a Polish farmhouse-style cheese. It is usually semi-hard and can be plain or flavoured with herbs, garlic, pepper or other additions.

It is a good cheese-board cheese and also works well in sandwiches. Polish shops in the UK are often the best place to find it, and prices can be very reasonable compared with speciality cheese counters.

14. Korbáčik

Korbáčik is a Slovak string cheese shaped into small braided strands. It is traditionally made from steamed cheese curd, giving it a springy, stringy texture.

It is eaten as a snack, with beer, or as part of a cold platter. Smoked versions are especially popular. Look for it in Central and Eastern European food shops.

15. Kanterkaas

Kanterkaas is a Dutch cheese from Friesland. It is usually made from cow milk and may be flavoured with cumin or cloves. Kanterkomijnekaas is the cumin version, while kanternagelkaas contains cloves.

This is a brilliant cheese if you like savoury spice. Thin slices are lovely in rye bread sandwiches, and small cubes work well with apples, pickles and cold meats.

16. Kernhem

Kernhem is a Dutch semi-soft cheese with a washed rind. It has a creamy interior and a stronger aroma than its flavour might suggest. The taste is buttery, savoury and slightly tangy.

Serve it with crusty bread, chutney or sliced pears. It also melts well, so it can add character to a cheese toastie without needing a huge amount.

17. Kochkäse

Kochkäse is a German cooked cheese spread, often made from quark or sour-milk cheese with butter and seasonings. It is soft, spoonable and usually eaten with bread or potatoes.

It is not a hard cheese for slicing, but it is still a recognised cheese preparation and belongs on a K cheese list. If you like warm cheese spreads, this is one to try.

18. Kunik

Kunik is an American soft-ripened cheese made by Nettle Meadow in New York State. It is a rich triple-cream cheese made with goat milk and cow cream. The flavour is creamy, tangy and luxurious.

It can be expensive in the UK if imported, so treat it as a special-occasion cheese. Serve it simply with crackers, grapes, figs or a spoonful of chutney.

19. Kaltbach cheese

Kaltbach is not one single cheese variety, but a Swiss cave-ageing name you may see on cheeses such as Kaltbach Le Gruyère or Kaltbach Emmentaler. These cheeses are aged in sandstone caves, giving them a deeper, nuttier flavour.

If you are searching for cheeses that start with K in a shop, Kaltbach-labelled cheeses may appear. They are usually good-quality options for fondue, gratins, cheese boards and cooking.

20. Kurut

Kurut is a dried fermented dairy product found in Central Asian cuisines. It is often made from strained yoghurt or soured milk, shaped into balls and dried. Depending on local usage, it may be treated more like a dried cheese or a preserved dairy snack.

It has a sharp, salty flavour and can be eaten as a snack or used to add sourness and depth to soups and sauces. It is very different from a typical British cheese, but it is an interesting K food for adventurous eaters.

21. Kaffeost

Kaffeost means coffee cheese and is associated with northern Sweden and Finland. It is usually made with leipäjuusto, a firm baked cheese that softens when cubes are dropped into hot coffee.

The cheese does not fully melt; it becomes warm, squeaky and slightly creamy. It is unusual if you have only tried cheese in savoury dishes, but it is a traditional way of enjoying dairy in parts of the Nordic region.

22. Karish cheese

Karish, also written as kareish or qareesh, is an Egyptian fresh cheese. It is usually low in fat, tangy and crumbly, made from fermented milk. It is often eaten with bread, tomatoes, cucumber and herbs.

In the UK, Middle Eastern grocers may stock it. If not, cottage cheese, low-fat feta or homemade yoghurt cheese can provide a similar fresh, tangy feel, although the flavour and texture will differ.

Best K cheeses for cooking

Some K cheeses are much better in cooked dishes than others. If you want cheese for melting, frying or grating, start here:

• Best for melting: kaşar, kashkaval, kasseri, Kars kaşarı, Kernhem.
• Best for frying: kefalotyri, kefalograviera, kasseri, kalari.
• Best for grating: kefalotyri, kefalograviera, Kars gravyeri, aged kaşar.
• Best for spreading: kopanisti, Katiki Domokou, Kochkäse.
• Best for snacking: korbáčik, koryciński, kanterkaas, kesong puti.

Where to buy cheeses that start with K in the UK

You may not find many K cheeses in a small supermarket, but they are not impossible to track down. Try these places:

• Greek and Cypriot shops: Good for kasseri, kefalotyri, kefalograviera, kopanisti and Katiki Domokou.
• Turkish and Middle Eastern grocers: Look for kaşar, Kars cheeses, kashkaval and karish.
• Polish and Eastern European shops: Useful for koryciński, korbáčik and sometimes kashkaval.
• Dutch or speciality cheese shops: Best for kanterkaas, Kernhem and Kaltbach-labelled Swiss cheeses.
• Filipino and South Asian grocers: Try these for kesong puti, kalari or related fresh cheeses.
• Online cheese retailers: Handy for rarer cheeses, but compare delivery costs before ordering.

Money-saving tips for trying K cheeses

Imported and speciality cheese can be expensive, but there are ways to try something new without blowing the food budget.

• Buy small pieces first: Strong cheeses such as kopanisti and kefalotyri are best sampled in small amounts.
• Check ethnic supermarkets: A Turkish, Greek or Polish shop may be cheaper than a posh deli for the same style of cheese.
• Use strong cheese as seasoning: Grate salty hard cheeses over pasta, soup or eggs rather than serving large chunks.
• Look for reduced stickers: Supermarkets often reduce speciality cheese near its use-by date. Only buy it if you can use it safely in time.
• Freeze cooking cheese: Many hard and semi-hard cheeses can be grated and frozen for cooking. Texture may change, so use frozen cheese in sauces, bakes and toasties rather than on a cheese board.
• Share a cheese board: If you want to try three or four unusual cheeses, split the cost with friends or family.

Simple K cheese board idea

For a cheese board built around cheeses that start with K, choose a mix of textures and strengths:

• One hard cheese: kefalotyri, kefalograviera or Kars gravyeri.
• One melting or slicing cheese: kasseri, kashkaval or kaşar.
• One soft cheese: Katiki Domokou, kopanisti or Kernhem.
• One snack cheese: korbáčik or koryciński.

Add bread, crackers, olives, sliced apple, cucumber, roasted peppers and a small pot of chutney. You do not need huge portions; a varied board feels generous even when each cheese is served in modest amounts.

Food storage and safety tips

Cheese storage depends on the type, so always follow the label. As general guidance, keep cheese chilled, wrap it well, and use it by the date given on the packaging. Fresh soft cheeses usually need eating more quickly than hard cheeses.

For hard and semi-hard cheeses, wrap cut pieces in cheese paper, baking parchment or foil, then place them in an airtight tub in the fridge. Fresh cheeses should usually stay in their original packaging or a clean sealed container. If cheese smells wrong, looks badly spoiled, or you are unsure, do not risk it.

Easy substitutions for K cheeses

If a recipe calls for a K cheese you cannot find, use this quick swap guide:

FAQs about cheeses that start with K

What is the most common cheese that starts with K?

Kasseri, kefalotyri, kaşar and kashkaval are among the more common K cheeses, especially if you shop in Greek, Turkish or Eastern European food shops in the UK.

Which K cheese is best for melting?

Kaşar, kashkaval and kasseri are good melting cheeses. Kernhem also melts well, though it has a stronger aroma and a softer texture.

Which cheese beginning with K is best for frying?

Kefalotyri, kefalograviera and kasseri are popular choices for fried Greek-style cheese dishes. Kalari is also traditionally pan-fried in parts of India.

Are there any British cheeses that start with K?

There are British cheese brands and local cheeses whose names may start with K, but many of the best-known K cheese varieties come from Greece, Turkey, Poland, the Netherlands, India and other countries. If you are shopping locally, ask a cheesemonger about regional cheeses or farm names beginning with K.

Is kaymak a cheese?

Kaymak is a rich clotted cream-style dairy product, not usually classed as cheese. It is delicious with bread, honey or pastries, but it is not included here as a true cheese variety.

Is kefir cheese a real cheese?

Kefir cheese is a fresh cheese-like product made by straining milk kefir. It can be used like soft cheese or labneh, but it is more of a homemade fresh dairy preparation than a traditional named cheese variety.

What is a good budget K cheese to try first?

Kaşar or kashkaval are good starting points because they are versatile and often reasonably priced in Turkish or Eastern European shops. Use them in toasties, wraps, omelettes and bakes.

Can I freeze cheeses that start with K?

Some hard and semi-hard K cheeses, such as kaşar, kashkaval and kefalotyri, can be grated or sliced and frozen for cooking. Soft fresh cheeses do not always freeze well because the texture can turn watery or grainy. Always wrap cheese properly and label it before freezing.

Which K cheese is closest to cheddar?

Kalimpong cheese, aged kaşar, kashkaval and some koryciński cheeses can be used in similar ways to cheddar, though the flavour will not be identical. For everyday cooking, mild cheddar is also a useful substitute for several semi-hard K cheeses.

What should I serve with K cheeses?

Keep it simple: bread, crackers, olives, tomatoes, cucumber, pickles, roasted peppers, grapes, apples and chutney all work well. For salty hard cheeses, add something fresh or sweet to balance the flavour.