Calvados
France

Medium-hard; tangy.  Perfect with Calvados applejack from the same province.

Calvenzano
Italy

Similar to Gorgonzola, made in Bergamo.

Cambrai see Boulette.

Cambridge, or York
England

Soft; fresh; creamy; tangy.  The curd is quickly made in one hour and dipped into molds without cutting to ripen for eating in thirty hours.

Camembert see Chapter 3.

“Camembert”
Germany, U.S. & elsewhere

A West German imitation that comes in a cute little heart-shaped box which nevertheless doesn’t make it any more like the Camembert veritable of Normandy.

Camosun
U.S.A.

Semisoft; open-textured, resembling Monterey.  Drained curd is pressed in hoops, cheese is salted in brine for thirty hours, then coated with paraffin and cured for one to three months in humid room at 50 deg. to 60 deg.  F.

Canadian Club
see Cheddar Club.

Cancoillotte, Cancaillotte, Canquoillotte, Quincoillotte, Cancoiade, Fromagere, Tempete and “Puree” de fromage tres fort Franche-Comte, France

Soft; sour milk; sharp and aromatic; with added eggs and butter and sometimes brandy or dry white wine.  Sold in attractive small molds and pots.  Other sharp seasonings besides the brandy or wine make this one of the strongest of French strong cheeses, similar to Fromage Fort.

Canestrato
Sicily, Italy

Hard; mixed goat and sheep; yellow and strong.  Takes one year to mature and is very popular both in Sicily where it is made to perfection and in Southern Colorado where it is imitated by and for Italian settlers.

Cantal, Fromage de Cantal, Auvergne or Auvergne Bleu; also Fourme and La Tome. Auvergne, France

Semihard; smooth; mellow; a kind of Cheddar, lightly colored lemon; yellow; strong, sharp taste but hardly any smell.  Forty to a hundred-twenty pound cylinders.  The rich milk from highland pastures is more or less skimmed and, being a very old variety, it is still made most primitively.  Cured six weeks or six months, and when very old it’s very hard and very sharp.  A Cantal type is Laguiole or Guiole.

Capitanata
Italy

Sheep.

Caprian
Capri, Italy

Made from milk of goats that still overrun the original Goat Island, and tangy as a buck.

Caprino (Little Goat)
Argentina

Semihard; goat; sharp; table cheese.

Caraway Loaf
U.S.A.

This is just one imitation of dozens of German caraway-seeded cheeses that roam the world.  In Germany there is not only Kuemmel loaf cheese but a loaf of caraway-seeded bread to go with it.  Milwaukee has long made a good Kuemmelkaese or hand cheese and it would take more than the fingers on both hands to enumerate all of the European originals, from Dutch Komynkaas through Danish King Christian IX and Norwegian Kuminost, Italian Freisa, Pomeranian Rinnen and Belgian Leyden, to Pennsylvania Pot.