The Complete Book of Cheese Part 38

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_