The Complete Book of Cheese Part 42

Coulommiers Frais, or Pet.i.t-Moule _Ile-de-France, France_

Fresh cream similar to Pet.i.t Suisse. (_See_.)

Coulommiers, le, or Brie de Coulommiers _France_

Also called Pet.i.t-moule, from its small form. This genuine Brie is a pocket edition, no larger than a Camembert, standing only one inch high and measuring five or six inches across. It is made near Paris and is a great favorite from the autumn and winter months, when it is made, on until May. The making starts in October, a month earlier than most Brie, and it is off the market by July, so it's seldom tasted by the avalanche of American summer tourists.

Cow cheese

Sounds redundant, and is used mostly in Germany, where an identifying word is added, such as Berliner Kuhkase and Alt Kuhkase: old cow cheese.

Cream cheese _International_

England, France and America go for it heavily. English cream begins with Devonshire, the world-famous, thick fresh cream that is sold cool in earthenware pots and makes fresh berries--especially the small wild strawberries of rural England--taste out of this world. It is also drained on straw mats and formed into fresh hardened cheeses in small molds. (_See_ Devonshire cream.) Among regional specialties are the following, named from their place of origin or commercial brands:

Cambridge Cottslowe Cornwall Farm Vale Guilford Homer's "Italian"

Lincoln New Forest Rush (from being made on rush or straw mats--_see_ Rush) St. Ivel (distinguished for being made with acidophilus bacteria) Scotch Caledonian Slipcote (famous in the eighteenth century) Victoria York

Creme Chantilly _see_ Hable.

Creme de Gien _see_ Fromage.

Creme de Gruyere _Franche-Comte France_

Soft Gruyere cream cheese, arrives in America in perfect condition in tin foil packets. Expensive but worth it.

Creme des Vosges _Alsace, France_

Soft cream. Season October to April.

Creme Double _see_ Double-Creme.

Creme, Fromage a la _see_ Fromage.

Creme, Fromage Blanc a la _see_ Fromage Blanc.

Creme St Gervais _see_ Pots de Creme St Gervais.

Cremet Nantais _Lower Loire, France_

Soft fresh cream of Nantes.

Cremets, les _Anjou, France_

A fresh cream equal to English Devonshire, served more as a dessert than a dessert cheese. The cream is whipped stiff with egg whites, drained and eaten with more fresh cream, sprinkled with vanilla and sugar.

Cremini _Italy_

Soft, small cream cheese from Cremona, the violin town. And by the way, art-loving Italians make ornamental cheeses in the form of musical instruments, statues, still life groups and everything.

Creole _Louisiana, U.S.A._

Soft, rich, unripened cottage cheese type, made by mixing cottage-type curd and rich cream.

Crescenza, Ca.r.s.enza, Stracchino Crescenza, Crescenza Lombardi _Lombardy, Italy_

Uncooked; soft; creamy; mildly sweet; fast-ripening; yellowish; whole milk. Made from September to April.

Creuse _Creuse, France_

A two-in-one farm cheese of skimmed milk, resulting from two different ways of ripening, after the cheese has been removed from perforated earthen molds seven inches in diameter and five or six inches high, where it has drained for several days: I. It is salted and turned frequently until very dry and hard.

II. It is ripened by placing in tightly closed mold, lined with straw.

This softens, flavors, and turns it golden-yellow. (_See_ Hay or Fromage de Foin.)

Creusois, or Gueret _Limousin, France_

Season, October to June.

Croissant Demi-sel _France_

Soft, double cream, semisalty. All year.

Crottin de Chavignol _Berry, France_

Semihard; goat's milk; small; lightly salted; mellow. In season April to December. The name is not exactly complimentary.

Crowdie, or Cruddy b.u.t.ter _Scotland_

Named from the combination of fresh sweet milk curds pressed together with fresh b.u.t.ter. A popular breakfast food in Inverness and the Ross Shires. When kept for months it develops a high flavor. A similar curd and b.u.t.ter is made by Arabs and stored in vats, the same as in India, the land of ghee, where there's no refrigeration.

Crying Kebbuck

F. Marion MacNeill, in _The Scots Kitchen_ says that this was the name of a cheese that used to be part of the Kimmers feast at a lying-in.

Cuajada _see_ Venezuela.

Cubjac _see_ Caja.s.sou.

Cuit _see_ Fromage Cuit.

c.u.min, Munster au _see_ Munster.

Cup _see_ Koppen.

Curd _see_ Granular curd, Sweet curd and York curd.

Curds and b.u.t.ter _Arabia_

Fresh sweet milk curd and fresh b.u.t.ter are pressed together as in making Crowdie or Cruddy b.u.t.ter in Scotland. The Arabs put this strong mixture away in vats to get it even stronger than East Indian ghee.