Semihard; goat; small; smooth; creamy; mellow; tasty.  A cheese of cheeses for epicures, only made from May to November when pasturage is rich.

Confits au Marc de Bourgogne see Epoisses.

Confits au Vin Blanc see Epoisses.

Cooked, or Pennsylvania pot
U.S.A.

Named from cooking sour clabbered curd to the melting point.  When cool it is allowed to stand three or four days until it is colored through.  Then it is cooked again with salt, milk, and usually caraway.  It is stirred until it’s as thick as molasses and strings from a spoon.  It is then put into pots or molds, whose shape it retains when turned out.

All cooked cheese is apt to be tasteless unless some of the milk flavor cooked out is put back in, as wheat germ is now returned to white bread.  Almost every country has a cooked cheese all its own, with or without caraway, such as the following: 

Belgium—­Kochtounkaese
Germany—­Kochkaese, Topfen
Luxembourg—­Kochenkaese
France—­Fromage Ouit & Le P’Teux
Sardinia—­Pannedas, Freisa

Coon see Chapter 4.

Cornhusker
U.S.A.

A Nebraska product similar to Cheddar and Colby, but with softer body and more moisture.

Cornimont
Vosges, France

A splendid French version of Alsatian Muenster spiked with caraway, in flattish cylinders with mahogany-red coating.  It is similar to Gerome and the harvest cheese of Gerardmer in the same lush Vosges Valley.

Corse, Roquefort de
Corsica, France

Corsican imitation of the real Roquefort, and not nearly so good, of course.

Cossack
Caucasus

Cow or sheep.  There are two varieties: 
I. Soft, cured in brine and still soft and mild after two months in
   the salt bath. 
II.  Semihard and very sharp after aging in brine for a year or more.

Cotherstone
Yorkshire, England

Also known as Yorkshire-Stilton, and Wensleydale No.  I. (See both.)

Cotrone, Cotronese see Pecorino.

Cotta see Pasta.

Cottage cheese

Made in all countries where any sort of milk is obtainable.  In America it’s also called pot, Dutch, and smearcase.  The English, who like playful names for homely dishes, call cottage cheese smearcase from the German Schmierkaese.  It is also called Glumse in Deutschland, and, together with cream, formed the basis of all of our fine Pennsylvania Dutch cuisine.

Cottenham or Double Cottenham
English Midlands

Semihard; double cream; blue mold.  Similar to Stilton but creamier and richer, and made in flatter and broader forms.

Cottslowe
Cotswold, England

A brand of cream cheese named for its home in Cotswold, Gloucester. 
Although soft, it tastes like hard Cheddar.

Coulommiers Frais, or Petit-Moule
Ile-de-France, France