Kez?

[Bernardsmith]

I grew up in Glasgow, Scotland, and where I lived there was a fairly large community that came from Eastern Europe - Latvia, Lithuania, the Ukraine and we used to buy a cheese called kez, which I think was a cheese made from soured milk. Does anyone here know this cheese and the way I can make it? Do I simply add some lactic bacteria to whole milk and let it ripen for a day or so and then add salt and allow the soured milk to drain ... or what?
Thanks.