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 Graubuenden, 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 Nagelkaese.

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 swanky 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 butter 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.”