Thanks for this, I read it.

I like Edam and Gouda, but it seems at least in America, these tend to be sold with lots of additives, especially Gouda.

Also of note, the study notes the relative absorption of K2 vs K1 (from plants, but only 5% to 10% absorption.) This is a common theme, plants have vitamins, but they are often not bioavailable through human digestion. I prefer to let my herbivores digest them for me, and then gain their benefit in the meat of the herbivore.

Finally, this was a sloppy study. Bought and paid for by the Dutch Dairy folks. For this reason, I take its cheese findings to be questionable, and actually find its other research notes more interesting and compelling.

I still don't think getting cheese on my burger (generally "American" cheese, which is full of shite) to be a good choice, but may be more likely to buy the occasional wedge of Gouda.