The Complete Book of Cheese - novelonlinefull.com
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Carlsbad _Bohemia_
Semihard; sheep; white; slightly salted; expensive.
Carre Affine _France_
Soft, delicate, in small square forms; similar to Pet.i.t Carre and Ancien Imperial (_see_).
Carre de l'Est _France_
Similar to Camembert, and imitated in the U.S.A.
Cascaval Penir _Turkey_
Cacciocavallo imitation consumed at home.
Caseralla _Greece_
Semisoft; sheep; mellow; creamy.
Casere _Greece_
Hard; sheep; brittle; gray and greasy. But wonderful! Sour-sweet tongue tickle. This cla.s.sical though greasy Grecian is imitated with goat milk instead of sheep in Southern California.
Cashera _Armenia and Greece_
Hard; goat or cow's milk; brittle; sharp; nutty. Similar to Casere and high in quality.
Cashera _Turkey_
Semihard; sheep.
Casher Penner _see_ Kasher.
Cashkavallo _Syria_
Mellow but sharp imitation of the ubiquitous Italian Cacciocavallo.
Casigiolu, Panedda, Pera di vacca _Sardinia_
Plastic-curd cheese, made by the Caciocavallo method.
Caskcaval or Kaschcavallo _see_ Feta.
Caspian _Caucasus_
Semihard. Sheep or cow, milked directly into cone-shaped cloth bag to speed the making. Tastes tangy, sharp and biting.
Ca.s.saro _Italy_
Locally consumed, seldom exported.
Castelmagno _Italy_
Blue-mold, Gorgonzola type.
Castelo Branco, White Castle _Portugal_
Semisoft; goat or goat and sheep; fermented. Similar to Serra da Estrella (_see_).
Castillon, or Fromage de Gascony _France_
Fresh cream cheese.
Castle, Schlosskase _North Austria_
Limburger type.
Catanzaro _Italy_
Consumed locally, seldom exported.
Cat's Head _see_ Katzenkopf.
Celery _Norway_
Flavored mildly with celery seeds, instead of the usual caraway.
Cendree, la _France--Orleanais, Blois & Aube_
Hard; sheep; round and flat. Other Cendrees are Champenois or Ricey, Brie, d'Aizy and Olivet
Cendre d'Aizy _Burgundy, France_
Available all year. _See_ la Cendree.
Cendre de la Brie _Ile-de-France, France_
Fall and winter Brie cured under the ashes, season September to May.
Cendre Champenois or Cendre des Riceys _Aube & Marne, France_
Made and eaten from September to June, and ripened under the ashes.
Cendre Olivet _see_ Olivet.
Cenis _see_ Mont Cenis.
Certoso Stracchino _Italy, near Milan_
