>It is tempting to try find a connection between the keÅ
>http://nisanyansozluk.com/?k=ke%C5%9F
>and kaÅar
>http://nisanyansozluk.com/?k=ka%C5%9Far
>cheeses and Latin caseus, supposedly the source of
>West Germanic cheese, Käse, kaas etc.
and __kaÅkaval__ (also some kind of __peynir__ "cheese").
(Also in Romanian: _caÅ_ [kaS] and _caÅcaval_; the latter usu. rather
the hard types, such as Emmentaler, Gouda, Pecorino, Parmesan & the
like. Whereas for types like Quark/Topfen, Hüttenkäse, Schichtkäse,
Feta, formaggio, fromage another term is used: __brânzä__
['brɨnzÉ; 'brɯnzÉ] (older Romanian _brândzä_); cf. Slovak
_bryn(d)za_, esp. in the Liptov/Liptau/Liptó area, and German
derivation __Brimsen__. Romanian __urdä__ is another, the 3rd,
specialty.)
Italian __cacio__:
http://www.etimo.it/?term=cacio&find=Cerca
(cf. Sp. queso, queijo. Cf. Sl. kvas.)
Saying: _"venire, cascare come il cacio sui maccheroni"_.
###
Curds, yogurts, kefir & various kinds of cheese & dairy products
- typical of seminomad cultures with PIE (chiefly Iranic) substrate.
(cf. the map re. hypolactasia (lactose intolerance))
George