Cocktail 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 Schweizerkaese
American Cheddar in brandy
Hopi Indian

Coeur a la Creme
Burgundy, France

This becomes Fromage a la Creme II (see) when served with sugar, and it is also called a heart of cream after being molded into that romantic shape in a wicker or willow-twig basket.

Coeurs d’Arras
Artois, France

These hearts of Arras are soft, smooth, mellow, caressingly rich with the cream of Arras.

Coffee-flavored cheese

Just as the Dutch captivated coffee lovers all over the world with their coffee-flavored candies, Haagische Hopjes, so the French with Jonchee cheese and Italians with Ricotta satisfy the universal craving by putting coffee in for flavor.

Coimbra
Portugal

Goat or cow; semihard; firm; round; salty; sharp.  Not only one of those college-educated cheeses but a postgraduate one, bearing the honored name of Portugal’s ancient academic center.

Colby
U.S.A.

Similar to Cheddar, but of softer body and more open texture.  Contains more moisture, and doesn’t keep as well as Cheddar.

College-educated

Besides Coimbra several countries have cheeses brought out by their colleges.  Even Brazil has one in Minas Geraes and Transylvania another called Kolos-Monostor, while our agricultural colleges in every big cheese state from California through Ames in Iowa, Madison in Wisconsin, all across the continent to Cornell in New York, vie with one another in turning out diploma-ed American Cheddars and such of high degree.  It is largely to the agricultural colleges that we owe the steady improvement in both quality and number of foreign imitations since the University of Wisconsin broke the curds early in this century by importing Swiss professors to teach the high art of Emmentaler.

Colwick see Slipcote.

Combe-air
France

Small; similar to Italian Stracchino in everything but size.

Commission
Holland

Hard; ball-shaped like Edam and resembling it except being darker in color and packed in a ball weighing about twice as much, around eight pounds.  It is made in the province of North Holland and in Friesland.  It is often preferred to Edam for size and nutty flavor.

Compiegne
France

Soft

Comte see Gruyere.

Conches
France

Emmentaler type.

Condrieu, Rigotte de la
Rhone Valley below Lyons, France