“Butter,” Serbian see Kajmar.

Buttermilk
U.S. & Europe

Resembles cottage cheese, but of finer grain.

C

Cabecou, le
Auvergne, France

Small; goat; from Maurs.

Cabrillon
Auvergne, France

So much like the Cabrecon they might be called sister nannies under the rind.

Cachet d’Entrechaux, le, or Fromage Fort du Ventoux

Provence Mountains, France

Semihard; sheep; mixed with brandy, dry white wine and sundry seasonings.  Well marinated and extremely strong.  Season May to November.

Caciocavallo
Italy

“Horse Cheese.”  The ubiquitous cheese of classical greats, imitated all around the world and back to Italy again. See Chapter 3.

Caciocavallo Siciliano
Sicily, also in U.S.A.

Essentially a pressed Provolone.  Usually from cow’s whole milk, but sometimes from goat’s milk or a mixture of the two.  Weight between 17-1/2 and 26 pounds.  Used for both table cheese and grating.

Cacio Fiore, or Caciotta
Italy

Soft as butter; sheep; in four-pound square frames; sweetish; eaten fresh.

Cacio Pecorino Romano see Pecorino.

Cacio Romano see Chiavari.

Caerphilly
Wales and England—­Devon, Dorset, Somerset & Wilshire

Semihard; whole fresh milk; takes three weeks to ripen.  Also sold “green,” young and innocent, at the age of ten to eleven days when weighing about that many pounds.  Since it has little keeping qualities it should be eaten quickly.  Welsh miners eat a lot of it, think it specially suited to their needs, because it is easily digested and does not produce so much heat in the body as long-keeping cheeses.

Caillebottes (Curds)
France—­Anjou, Poitou, Saintonge & Vendee

Soft, creamy, sweetened fresh or sour milk clabbered with chardonnette, wild artichoke seed, over slow fire.  Cut in lozenges and served cold not two hours after cooking.  Smooth, mellow and aromatic.  A high type of this unusual cheese is Jonchee (see).  Other cheeses are made with vegetable rennet, some from similar thistle or cardoon juice, especially in Portugal.

Caille de Poitiers see Petits pots.

Caille de Habas
Gascony, France

Clabbered or clotted sheep milk.

Cajassou
Perigord, France

A notable goat cheese made in Cubjac.

Calabrian
Italy

The Calabrians make good sheep cheese, such as this and Caciocavallo.

Calcagno
Sicily

Hard; ewe’s milk.  Suitable for grating.

Caledonian Cream
Scotland

More of a dessert than a true cheese.  We read in Scotland’s Inner Man:  “A sort of fresh cream cheese, flavored with chopped orange marmalade, sugar brandy and lemon juice.  It is whisked for about half an hour.  Otherwise, if put into a freezer, it would be good ice-pudding.”