The Complete Book of Cheese Part 37

Cacio Fiore, or Caciotta _Italy_

Soft as b.u.t.ter; sheep; in four-pound square frames; sweetish; eaten fresh.

Cacio Pecorino Romano _see_ Pecorino.

Cacio Romano _see_ Chiavari.

Caerphilly _Wales and England--Devon, Dorset, Somerset & Wilshire_

Semihard; whole fresh milk; takes three weeks to ripen. Also sold "green," young and innocent, at the age of ten to eleven days when weighing about that many pounds. Since it has little keeping qualities it should be eaten quickly. Welsh miners eat a lot of it, think it specially suited to their needs, because it is easily digested and does not produce so much heat in the body as long-keeping cheeses.

Caillebottes (Curds) _France--Anjou, Poitou, Saintonge & Vendee_

Soft, creamy, sweetened fresh or sour milk clabbered with chardonnette, wild artichoke seed, over slow fire. Cut in lozenges and served cold not two hours after cooking. Smooth, mellow and aromatic.

A high type of this unusual cheese is Jonchee (_see_). Other cheeses are made with vegetable rennet, some from similar thistle or cardoon juice, especially in Portugal.

Caille de Poitiers _see_ Pet.i.ts pots.

Caille de Habas _Gascony, France_

Clabbered or clotted sheep milk.

Caja.s.sou _Perigord, France_

A notable goat cheese made in Cubjac.

Calabrian _Italy_

The Calabrians make good sheep cheese, such as this and Caciocavallo.

Calcagno _Sicily_

Hard; ewe's milk. Suitable for grating.

Caledonian Cream _Scotland_

More of a dessert than a true cheese. We read in _Scotland's Inner Man_: "A sort of fresh cream cheese, flavored with chopped orange marmalade, sugar brandy and lemon juice. It is whisked for about half an hour. Otherwise, if put into a freezer, it would be good ice-pudding."

Calvados _France_

Medium-hard; tangy. Perfect with Calvados applejack from the same province.

Calvenzano _Italy_

Similar to Gorgonzola, made in Bergamo.

Cambrai _see_ Boulette.

Cambridge, or York _England_

Soft; fresh; creamy; tangy. The curd is quickly made in one hour and dipped into molds without cutting to ripen for eating in thirty hours.

Camembert _see_ Chapter 3.

"Camembert"

_Germany, U.S. & elsewhere_

A West German imitation that comes in a cute little heart-shaped box which nevertheless doesn't make it any more like the Camembert _veritable_ of Normandy.

Camosun _U.S.A._

Semisoft; open-textured, resembling Monterey. Drained curd is pressed in hoops, cheese is salted in brine for thirty hours, then coated with paraffin and cured for one to three months in humid room at 50 to 60 F.

Canadian Club _see_ Cheddar Club.

Cancoillotte, Cancaillotte, Canquoillotte, Quincoillotte, Cancoiade, Fromagere, Tempete and "Puree" de fromage tres fort _Franche-Comte, France_

Soft; sour milk; sharp and aromatic; with added eggs and b.u.t.ter and sometimes brandy or dry white wine. Sold in attractive small molds and pots. Other sharp seasonings besides the brandy or wine make this one of the strongest of French strong cheeses, similar to Fromage Fort.

Canestrato _Sicily, Italy_

Hard; mixed goat and sheep; yellow and strong. Takes one year to mature and is very popular both in Sicily where it is made to perfection and in Southern Colorado where it is imitated by and for Italian settlers.

Cantal, Fromage de Cantal, Auvergne or Auvergne Bleu; also Fourme and La Tome.

_Auvergne, France_

Semihard; smooth; mellow; a kind of Cheddar, lightly colored lemon; yellow; strong, sharp taste but hardly any smell. Forty to a hundred-twenty pound cylinders. The rich milk from highland pastures is more or less skimmed and, being a very old variety, it is still made most primitively. Cured six weeks or six months, and when very old it's very hard and very sharp. A Cantal type is Laguiole or Guiole.

Capitanata _Italy_

Sheep.

Caprian _Capri, Italy_

Made from milk of goats that still overrun the original Goat Island, and tangy as a buck.

Caprino (Little Goat) _Argentina_

Semihard; goat; sharp; table cheese.

Caraway Loaf _U.S.A._

This is just one imitation of dozens of German caraway-seeded cheeses that roam the world. In Germany there is not only k.u.mmel loaf cheese but a loaf of caraway-seeded bread to go with it. Milwaukee has long made a good k.u.mmelkase or hand cheese and it would take more than the fingers on both hands to enumerate all of the European originals, from Dutch Komynkaas through Danish King Christian IX and Norwegian k.u.minost, Italian Freisa, Pomeranian Rinnen and Belgian Leyden, to Pennsylvania Pot.

Cardiga, Queijo da _Portugal_

Hard; sheep; oily; mild flavor. Named from cardo, cardoon in English, a kind of thistle used as a vegetable rennet in making several other cheeses, such as French Caillebottes curdled with chardonnette, wild artichoke seed. Only cla.s.sical Greek sheep cheeses like Casera can compare with the superb ones from the Portuguese mountain districts.

They are lusciously oily, but never rancidly so.