The Complete Book of Cheese Part 40

Chevelle _U.S.A._

A processed Wisconsin.

Chevre _see_ Fromages.

Chevre de Chateauroux _see_ Fromages.

Chevre pet.i.t _see_ Petts Fromages.

Chevre, Tome de _see_ Tome.

Chevretin _Savoy, France_

Goat; small and square. Named after the mammy nanny, as so many are.

Chevrets, Ponta & St. Remy _Bresse & Franche-Comte, France_

Dry and semi-dry; crumbly; goat; small squares; lightly salted. Season December to April. Such small goat cheeses are named in the plural in France.

Chevretons du Beaujolais a la creme, les _Lyonnais, France_

Small goat-milkers served with cream. This is a fair sample of the railroad names some French cheeses stagger under.

Chevrotins _Savoy, France_

Soft, dried goat milk; white; small; tangy and semi-tangy. Made and eaten from March to December.

Chhana _Asia_

All we know is that this is made of the whole milk of cows, soured, and it is not as unusual as the double "h" in its name.

Chiavari _Italy_

There are two different kinds named for the Chiavari region, and both are hard: I. Sour cow's milk, also known as Cacio Romano.

II. Sweet whole milker, similar to Corsican Broccio. Chiavari, the historic little port between Genoa and Pisa, is more noted as the birthplace of the barbaric "chivaree" razzing of newlyweds with its raucous serenade of dishpans, sour-note bugling and such.

Chives cream cheese

Of the world's many fine fresh cheeses further freshened with chives, there's Belgian Herve and French Claqueret (with onion added). (_See both_.) For our taste it's best when the chives are added at home, as it's done in Germany, in person at the table or just before.

Christalinna _Canton Graubunden, Switzerland_

Hard; smooth; sharp; tangy.

Christian IX _Denmark_

A distinguished spiced cheese.

Ciclo _Italy_

Soft, small cream cheese.

Cierp de Luchon _France_

Made from November to May in the Comte de Foix, where it has the distinction of being the only local product worth listing with France's three hundred notables.

Citeaux _Burgundy, France_

Trappist Port-Salut.

Clabber cheese _England_

Simply cottage cheese left in a cool place until it grows soft and automatically changes its name from cottage to clabber.

Clairvaux _France_

Formerly made in a Benedictine monastery of that name.

Claqueret, le _Lyonnais, France_

Fresh cream whipped with chives, chopped fine with onions. _See_ Chives.

Clerimbert _see_ Alpin.

Cleves _France_

French imitation of the German imitation of a Holland-Dutch original.

Cloves _see_ Nagelkase.

Club, Potted Club, Snappy, Cold-pack and Comminuted cheese _U.S.A. and Canada_

Probably McLaren's Imperial Club in pots was first to be called club, but others credit club to the U.S. In any case McLaren's was bought by an American company and is now all-American.

Today there are many clubs that may sound sw.a.n.ky but taste very ordinary, if at all. They are made of finely ground aged, sharp Cheddar mixed with condiments, liquors, olives, pimientos, etc., and mostly carry come-on names to make the customers think they are getting something from Olde England or some aristocratic private club.

All are described as "tangy."

Originally b.u.t.ter went into the better clubs which were sold in small porcelain jars, but in these process days they are wrapped in smaller tin foil and wax-paper packets and called "snappy."

c.o.c.ktail Cheeses

Recommended from stock by Phil Alpert's "Cheeses of all Nations"

stores:

Argentine aged Gruyere Canadian d'Oka French Bleu Brie Camembert Fontainebleu Pont l'Eveque Port du Salut Roblochon Roquefort Grecian Feta Hungarian Brinza Polish Warshawski Syr Rumanian Kaskaval Swiss Schweizerkase American Cheddar in brandy Hopi Indian

Coeur a la Creme _Burgundy, France_