Caboc Scotland - almost a type of cream cheese; very rich, smooth, and buttery; high in butterfat; rolled in oatmeal for a nutty flavor; generally eaten when quite young
Cabrales Spain - made from cow’s, ewe’s, or goat’s milk
Cabreiro Portugal - ewe’s and goat’s milk mixed; mild when fresh; becomes sharper with age
Cabrillon Auvergne, France - French version of Cabreçon
Cabrinneti Denmark - a soft dessert cheese
Cabrion France - goat's milk cheese, ripened between layers of grape skins
Cachet, Cachet d'Entrechaux, le, or Fromage Fort du Ventoux Provence Mountains, France - ewe‘s or goat‘s milk soft, creamy cheese; often mixed with brandy, dry white wine and various seasonings; can be extremely strong
cow's milk, whole or partly skimmed, and sometimes from water buffalo; light brown exterior; firm, yellow inside; smoky and so buttery that the best of it, which comes from Sorrento, is called Cacio burro, butter cheese; slightly salty, with a spicy tang; eaten sliced when young and mild; hardens with age, and used for grating and seasoning, not only on the usual Italian pastas but on sweets
Caciocavallo Siciliano Sicily, USA - essentially a pressed Provolone, usually from cow's whole milk, but sometimes from goat's milk or a mixture of the two; used for both table cheese and grating
Caciofiore Umbro Sicily. Italy - soft skimmed cow's milk cheese; eaten fresh or briefly matured;mild taste, with a slight aromatic overtone
Cacio Pecorino Romano See Pecorino.
Cacio Romano Italy - sour cow's milk; See Chiavari.
Caciotta Romana Italy - usually a mixture of sheep's and cow's milk; most often eaten fresh as a table cheese, but also widely used in cooking; usually eaten broiled or lightly fried in a little olive oil
Caciotta Toscana Italy - under the general heading “Caciotta”, includes endless varieties of cow's, goat's and sheep's milk products from the upland areas of Tuscany, Latium, the Marches and Umbria
Caerphilly Wales, England: Devon, Dorset, Somerset & Wilshire - whole fresh milk white cheese; semi-soft to semi-firm texture; sold "green" (ten to eleven days old) or ripe (3 weeks old); mild, delicate flavor; crumbly, slightly salty buttermilk flavor; cannot be kept or matured for long periods of time; cut with a warmed knife; eaten by itself, with bread, or crumbled into a salads
Caillebottes (Curds) France - soft, creamy, sweetened fresh or sour milk mixed with white wine grape skins, wild artichoke seed, over slow fire; cut in lozenges and served cold not two hours after cooking; smooth, mellow and aromatic
Caille de Poitiers See Petits pots.
Caille de Habas Gascony, France - clabbered or clotted sheep milk; See Caillebottes (above).
Cajassou Périgord, France - notable goat cheese
Calabrian Italy - ewe's milk cheese
Calcagno Sicily - hard ewe's milk; suitable for grating
Caledonian Cream Scotland - more of a dessert than a true cheese; from "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."
Calvados Pont l'Evêque, France - medium-hard, tangy, square-shaped cheese; creamy, yellow interior, with a distinct and nutty flavor
Calvenzano Bergamo, Italy - similar to Gorgonzola
Cambrai See Boulette.
Cambridge, or York England - soft; fresh; creamy; tangy; quickly made (in one hour), dipped into molds without cutting, ripe and ready for eating in thirty hours . Cambozola Bavaria, Germany (originally called Bavaria Blu) - rich and creamy Camembert-type cow’s milksoft-ripened triple cream Blue Cheese with a triple dose of cream injected into the cheese itself; white rind; off-white inside, with blue veins; name a portmanteau of Camembert and Gorgonzola; mild, not as pungent as Stilton, nor as crumbly as Roquefort; the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola; made from the same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton; Kendor's favorite cheese. (Picture and further description here.)
Camembert France - soft, creamy, mild to pungent cow’s milk cheese; tastes much like Brie, but with sharper flavor and richer texture; edible crust; the most widely marketed of all French cheeses; used for dessert and snacks; wonderful with slices of tart apple, pineapple, pear, or pumpernickel; when fresh, quite crumbly and relatively hard; ripens and becomes more runny and strongly flavored as it ages; used in many dishes, but also popularly eaten uncooked on bread or with wine or meat; subtle flavor and texture does not survive heating; usually served at room temperature; name in full is Syndicat des Fabricants du Veritable Camembert de Normandie (If it doesn‘t have that name on it, it isn‘t real Camembert. There are fakes everywhere.); In the tiny town of Camembert, there is a statue in the market place to honor Marie Harel, who, the story goes, made the first Camembert.
Camosun USA - semisoft; open-textured, resembling Monterey
Canadian Club - See Cheddar Club.
Cancoillotte, Cancaillotte, Canquoillotte, Quincoillotte, Cancoiade, Fromagère, Tempête and "Purée" de fromage tres fort Franche-Comté, France - soft; sour milk; sharp and aromatic; with added eggs and butter and sometimes brandy or dry white wine; with other sharp seasonings besides the brandy or wine, one of the strongest of French strong cheeses; similar to Fromage Fort
Canestrato Sicily - ripened cheese made from ewe's milk; aged and pungent
Cantal France - similar to Cheddar; one of France's oldest cheeses; firm, becoming crumbly with age
Capitanata Italy - ewe’s milk cheese
Caprian Capri, Italy - made from milk of goats that still overrun the original Goat Island; tangy
Caprice des Dieux France - mild, soft double-crème cheese
Caraway Loaf USA - one (of dozens in the world) imitation of German caraway-seeded cheeses; some examples: Milwaukee's Kümmelkäse, Holland's Komynkaas, Denmrk's King Christian IX, Norway's Kuminost, Italy's Freisa, the Pomeranian Rinnen, Belgium Leyden, Pennsylvania Pot
Cardiga, Queijo da Portugal - hard, oily ewe's milk cheese with a 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; an excellent cheese; 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.
Casere Greece - hard, brittle, gray, greasy ewe's milk cheese; wondeful sour-sweet taste; imitated with goat milk instead of sheep in Southern California
Cashel Blue Ireland - blue-veined hard cheese from cow's milk; medium flavored, creamy, less salty than most blue cheeses; when young, firm and moist, with a fresh and slightly sharp flavor; mature, creamy, more rounded and mellow
Cashera Armenia, Greece - goat or cow's milk cheese; hard, brittle, sharp, and nutty; similar to Casere; high in quality
Cashera Turkey - semi-hard ewe's milk chese that is nearly identical to above
Cashkavallo Balkans, SE Europe - very similar to Caciocavallo
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 region (Armenia, Georgia, Azerbaijan) - semi-hard cow or ewe's milk cheese; milked directly into cone-shaped cloth bag to speed the making; sharp and biting
Cassaro Italy - locally consumed, seldom exported
Castelmagno Italy - blue-mold, Gorgonzola type
Castelo Branco, White Castle Portugal - semi-soft, goat or goat and sheep's milk fermented cheese; similar to Serra da Estrella
Castillon, or Fromage de Gascony France - fresh cream cheese
Castle, Schlosskäse North Austria - Limburger type
Cedulait France - a type of ricotta, smooth without the curd; delicate flavor
Celery Norway - flavored mildly with celery seeds, instead of the usual caraway
Cendrée, la France—Orléanais, Blois & Aube - type of hard ewe's milk cheese; other Cendrées: Champenois or Ricey, Brie, d'Aizy and Olivet
Cendré d'Aizy Burgundy, France - See la Cendrée.
Cendré de la Brie Ile-de-France, France - fall and winter Brie cured under ashes
Cendré Champenois or Cendré des Riceys Aube & Marne, France - made and eaten from September to June, and ripened under the ashes
Cendré Olivet See Olivet.
Cenis See Mont Cenis.
Certoso Stracchino Italy, Milan area - cow's milk cheese; milder and softer and creamier than Taleggio
Ceva Italy - Pliny the Elder praised its sheep’s milk cheese in his Natural History.
Chabichou Poitou, France - soft, fresh, sweet goat's milk cheese
Cham Switzerland - eminent Emmentalers from Cham, the home town of Mister Pfister (See Pfister.)
Chamois milk - Aristotle said that the most savorous cheese came from the chamois. This small goat-like antelope feeds on wild mountain herbs not available to lumbering cows, less agile sheep or domesticated mountain goats, so it gives, in small quantity but high quality, the richest, most flavorsome of milk.
Champenois or Fromage des Riceys Aube & Marne, France - same as Cendré Champenois and des Riceys
Champoléon de Queyras Hautes-Alpes, France - hard, skimed-milk cheese
Chanakh Hanakh, Klukh Panir Russia - salty, soft, cow or ewe's's milk cheese; similar to Feta
Chantelle USA - natural Port du Salut type; sharp taste and little odor, perhaps to fill the demand for an odor-free Limburger
Chantilly See Hablé.
Chaource Champagne, France - soft, very rich (often mistaken for a double-crème), creamy texture; ages to a a mushroom-like aroma; similar to Camembert
Chapelle France - soft, mellow cow's milk cheese with surface mold; aged in caves
Charmey Fine Switzerland - Gruyère type
Chaschol, or Chaschosis Canton of Grisons, Switzerland - hard, skim-milk cheese
Chasteaux See Petits Fromages.
Chateauroux See Fromage de Chèvre.
Chavignol See Crottin.
Chechaluk Armenia - soft, flaky, creamy pot cheese
Cheddar England (Originally) - most widely manufactured cheese in the world;
The English Encyclopedia of Practical Cookery says:
Cheddar cheese is one of the kings of cheese; it is pale coloured, mellow, salvy, and, when good, resembling a hazelnut in flavour. The Cheddar principle pervades the whole cheesemaking districts of America, Canada and New Zealand, but no cheese imported into England can equal the Cheddars of Somerset and the West of Scotland.
hard, pale yellow to orange, sharp-tasting cheese originally (and still) made in the English village of Cheddar, in Somerset; made since at least 1170; widely produced in other countries, including Ireland, the USA, Australia (where it is usually called tasty cheese), New Zealand, South Africa and Canada (quality varies enormously in each of these countries); In the United States, Cheddar cheese comes in several varieties, including mild, medium, sharp, extra sharp, New York Style, Colby/Longhorn, white, and Vermont. New York style Cheddar cheese is a particularly sharp Cheddar cheese, sometimes with a hint of smoke. It is usually slightly softer than milder Cheddar cheese. Colby/Longhorn Cheddar cheese has a mild to medium flavor. The curds are still distinct, often marbled in color, varying from cream to yellow. Cheddar that has not been colored is frequently labeled as "white Cheddar" or "Vermont Cheddar", regardless of whether it was produced in the state of Vermont. Cheddar cheeses from Somerset include Keen's, with a strong tang, and Montgomery's, with an apple after taste.
Cheese butter - equal parts of creamed butter and finely grated or soft cheese and mixtures thereof
Cheese food USA - Processed cheese, process cheese, or prepared cheese is a food product made from regular cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings and/or whey. Many flavors, colors, and textures of processed cheese exist. In the United States, the most recognizable variety of processed cheese is sold under the name American cheese, although this name also has other meanings. The name American cheese also has a legal definition as a type of pasteurized process cheese under the U.S. Code of Federal Regulations. Due to the processing and additives, some softer varieties cannot legally be labeled as "cheese" in many countries, including the United States and Britain, and so are sold as "cheese food", "cheese spread", or "cheese product", depending primarily on the amount of cheese, moisture, and milkfat present in the final product.
In the United States processed cheese is defined, categorized, and regulated by the Food & Drug Administration under the U.S. Code of Federal Regulations Title 21 (Food and Drugs), Section 133 (Cheeses and Cheese Related Products). Pasteurized process cheese can be made from a single cheese or a blend of several cheeses. Cream, milkfat, water, salt, artificial color, and spices may also be added. The mixture is heated with an emulsifier, poured into a mold, and allowed to cool. The definitions include:
* Pasteurized process cheese (Includes "American Cheese" and "Pasteurized process American cheese"), (e.g., "Kraft Deli Deluxe American Cheese")
* Pasteurized process cheese food, which contains as little as 51% cheese
* Pasteurized process cheese spread
* Pasteurized process cheese product (e.g. Kraft Singles, Velveeta), which contain less than 51% cheese
The various definitions are mainly used to distinguish minimum/maximum amounts of cheese ingredient, moisture content, and milkfat.
Cheshire England, Wales - dense and crumbly cow's milk cheese produced in the English county of Cheshire, and four neighboring counties, two in Wales (Denbighshire and Flintshire) and two in England (Shropshire and Staffordshire); comes in three varieties: red, white and blue; original plain white version accounts for the majority of production; "Red" Cheshire, colored with annatto to a shade of deep orange; Blue Cheshire - blue veins like Stilton or Shropshire blue, but less creamy than Stilton and not dyed orange like Shropshire Blue
Cheshire-Stilton England - the blue mold peculiar to Stilton introduced in the usual Cheshire process resulting in the Cheshire in size and shape and general characteristics but with the blue veins of Stilton; really a Blue Cheddar
Chester - England - another name for Cheshire, used in France
Chevalier France - curds sweetened with sugar
Chevèlle USA - a processed Wisconsin cheese
Chèvre (SHEV-reh) France - most common of all goat cheeses; textures vary from soft, but firm to extremely hard; vary in maturity and strength of flavor; characteristic tart, pungent flavor; creamy tasting; comes in many sizes and shapes, plain or coated with herbs, pepper, or edible vegetable ash; used for relishes, appetizers, etc.; goes well with crackers and fruit (excellent dessert cheeses); served hot and is then called Chèvre chaud
Chèvre de Chateauroux See Fromages.
Chèvre petit See Petìts Fromages.
Chèvre, Tome de See Tome.
Chevretin Savoy, France - oat; small and square gaot’s milk cheese
Chevrets, Ponta & St. Rémy Bresse & Franche-Comté, France - comes dry or semi-dry; crumbly small squares of lightly salted goat’s milk cheese
Chevretons du Beaujolais à la crème, les Lyonnais, France - goat’s milk cheese served with cream
Chevrotins Savoy, France - soft, dried goat milk; white; small; tangy and semi-tangy
Chhana Asia - made of the whole milk of cows, soured
Chiavari Italy
There are two different kinds named for the Chiavari region, and both are hard: I. Sour cow's milk, also known as Cacio Romano II. Sweet whole cow‘s milk, similar to Corsican Broccio
Chilchil Russia - sour, saltwater hard cheese; must be rinsed before eaten
Chives cream cheese - cream cheese with chives added; two examples - Belgian Hervé and French Claqueret (with onion added)
Chontaleno/Chontaleno Ahumado Mexico - flavorful but salty, dry, semi-firm to firm white cheeses used mainly for grating, but can be used melted in dishes; cheese similar to Cotija; ahumado means smoked
Christalinna Canton Graubünden, Switzerland - hard, smooth, sharp, tangy
Christian IX aka King Christian IX - Denmark - semi-firm cheese, made with part skim milk with caraway seeds
Clabber cheese England - name for pot cheese
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Posts: 16972 | Location: Lincoln Place, Granite City, IL, USA | Registered: 06-03-02
