Cardiga, Queijo da
Portugal

Hard; sheep; oily; mild flavor.  Named from cardo, cardoon in English, a kind of thistle used as a vegetable rennet in making several other cheeses, such as French Caillebottes curdled with chardonnette, wild artichoke seed.  Only classical Greek sheep cheeses like Casera can compare with the superb ones from the Portuguese mountain districts.  They are lusciously oily, but never rancidly so.

Carlsbad
Bohemia

Semihard; sheep; white; slightly salted; expensive.

Carre Affine
France

Soft, delicate, in small square forms; similar to Petit Carre and
Ancien Imperial (see).

Carre de l’Est
France

Similar to Camembert, and imitated in the U.S.A.

Cascaval Penir
Turkey

Cacciocavallo imitation consumed at home.

Caseralla
Greece

Semisoft; sheep; mellow; creamy.

Casere
Greece

Hard; sheep; brittle; gray and greasy.  But wonderful!  Sour-sweet tongue tickle.  This classical though greasy Grecian is imitated with goat milk instead of sheep in Southern California.

Cashera
Armenia and Greece

Hard; goat or cow’s milk; brittle; sharp; nutty.  Similar to Casere and high in quality.

Cashera
Turkey

Semihard; sheep.

Casher Penner see Kasher.

Cashkavallo
Syria

Mellow but sharp imitation of the ubiquitous Italian Cacciocavallo.

Casigiolu, Panedda, Pera di vacca
Sardinia

Plastic-curd cheese, made by the Caciocavallo method.

Caskcaval or Kaschcavallo see Feta.

Caspian
Caucasus

Semihard.  Sheep or cow, milked directly into cone-shaped cloth bag to speed the making.  Tastes tangy, sharp and biting.

Cassaro
Italy

Locally consumed, seldom exported.

Castelmagno
Italy

Blue-mold, Gorgonzola type.

Castelo Branco, White Castle
Portugal

Semisoft; goat or goat and sheep; fermented.  Similar to Serra da
Estrella (see).

Castillon, or Fromage de Gascony
France

Fresh cream cheese.

Castle, Schlosskaese
North Austria

Limburger type.

Catanzaro
Italy

Consumed locally, seldom exported.

Cat’s Head see Katzenkopf.

Celery
Norway

Flavored mildly with celery seeds, instead of the usual caraway.

Cendree, la
France—­Orleanais,
Blois & Aube

Hard; sheep; round and flat.  Other Cendrees are Champenois or Ricey,
Brie, d’Aizy and Olivet

Cendre d’Aizy
Burgundy, France

Available all year. See la Cendree.