I think to get a Vitamin K2 health benefit they'd have to ditch their cheddars which are low in K2 (both hard and soft cheeses are much better for K2).
As the K2 is there for a reason, you probably have to beware cheap imitations of specialist cheeses:
"Popular cheeses like ‘Kraft slices,’ mozzarella, cheddar, and parmesan have very little Vitamin K2. Even swiss cheese is relatively weak on K2. Where the cheese is made and how long the cheese was fermented makes a big difference. Gouda made in Netherlands is high in K2 whereas Gouda made in USA is very low. You need 6-8 oz of hard cheeses daily to give you an optimal dose of Vitamin K2." https://innovixlabs.com/blogs/insights/foods-that-contain-vitamin-k
I'd take the daily recommendation of 100-200mcg of Vitamin K2 with a pinch of salt (not literally) though, as it would be hard to reach this level in a healthy way.
Thanks for posting Margo. Table below. The very highest sources are vegan there (3 out of the top 4) but are difficult to obtain except in the far east. There's also fermented stuff like sauerkraut and miso. And of course supplements. Hope of some use.