The Complete Book of Cheese, page 138 by Robert Carlton Brown
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assical 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, Schlosskäse 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.
Cendrée, la France--Orléanais, Blois & Aube
Hard; sheep; round and flat. Other Cendrées are Champenois or Ricey, Brie, d'Aizy and Olivet
Cendré d'Aizy Burgundy, France
Available all year. See la Cendrée.
Cendré de la Brie Ile-de-France, France
Fall and winter Brie cured under the ashes, season September to May.
Cendré Champenois or Cendré des Riceys Aube & Marne, France
Made and eaten from September to June, and ripened under the ash