The Complete Book of Cheese - LightNovelsOnl.com
You're reading novel online at LightNovelsOnl.com. Please use the follow button to get notifications about your favorite novels and its latest chapters so you can come back anytime and won't miss anything.
Carlsbad _Bohemia_
Semihard; sheep; white; slightly salted; expensive.
Carre Affine _France_
Soft, delicate, in small square forms; similar to Pet.i.t 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 cla.s.sical 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.
Ca.s.saro _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, Schlosskase _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.
Cendre de la Brie _Ile-de-France, France_
Fall and winter Brie cured under the ashes, season September to May.
Cendre Champenois or Cendre des Riceys _Aube & Marne, France_
Made and eaten from September to June, and ripened under the ashes.
Cendre Olivet _see_ Olivet.
Cenis _see_ Mont Cenis.
Certoso Stracchino _Italy, near Milan_
