Cheddar see Chapter 3.

Cheese bread
Russia and U.S.A.

For centuries Russia has excelled in making a salubrious cheese bread called Notruschki and the cheese that flavors it is Tworog. (See both.) Only recently Schrafft’s in New York put out a yellow, soft and toothsome cheese bread that has become very popular for toasting.  It takes heat to bring out its full cheesy savor.  Good when overlaid with cheese butter of contrasting piquance, say one mixed with Sapsago.

Cheese butter

Equal parts of creamed butter and finely grated or soft cheese and mixtures thereof.  The imported but still cheap green Sapsago is not to be forgotten when mixing your own cheese butter.

Cheese food
U.S.A.

“Any mixtures of various lots of cheese and other solids derived from milk with emulsifying agents, coloring matter, seasonings, condiments, relishes and water, heated or not, into a homogeneous mass.”  (A long and kind word for a homely, tasteless, heterogeneous mess.) From an advertisement

Cheese hoppers see Hoppers.

Cheese mites see Mites.

Cheshire and Cheshire imitations see with Cheddar in
Chapter 3.

Cheshire-Stilton
England

In making this combination of Cheshire and Stilton, the blue mold peculiar to Stilton is introduced in the usual Cheshire process by keeping out each day a little of the curd and mixing it with that in which the mold is growing well.  The result is the Cheshire in size and shape and general characteristics but with the blue veins of Stilton, making it really a Blue Cheddar.  Another combination is Yorkshire-Stilton, and quite as distinguished.

Chester
England

Another name for Cheshire, used in France where formerly some was imported to make the visiting Britishers feel at home.

Chevalier
France

Curds sweetened with sugar.

Chevelle
U.S.A.

A processed Wisconsin.

Chevre see Fromages.

Chevre de Chateauroux see Fromages.

Chevre petit see Petits Fromages.

Chevre, Tome de see Tome.

Chevretin
Savoy, France

Goat; small and square.  Named after the mammy nanny, as so many are.

Chevrets, Ponta & St. Remy
Bresse & Franche-Comte, France

Dry and semi-dry; crumbly; goat; small squares; lightly salted.  Season
December to April.  Such small goat cheeses are named in the plural in
France.

Chevretons du Beaujolais a la creme, les
Lyonnais, France

Small goat-milkers served with cream.  This is a fair sample of the railroad names some French cheeses stagger under.

Chevrotins
Savoy, France

Soft, dried goat milk; white; small; tangy and semi-tangy.  Made and eaten from March to December.