Nice study! I am surprised it doesn’t speak to the brands or exact type of hard and soft cheeses used.
I make my own blue cheese, the study was specific enough for me. I try choose ones with MK9 and higher.
Keep in mind that a very small amount of a really high number MK may be equivalent to a large amount of a lower number MK.
I can’t prove it but I read a bunch on the subject and believe it.
Also i don’t worry at all about K1, a normal diet gets you plenty, would never supplement it. Also the benefits i am after come from k2 not k1.
I have made a lot of my own blue cheese and yogurt