140
es.
Cendré Olivet see Olivet.
Cenis see Mont Cenis.
Certoso Stracchino Italy, near Milan
A variety of Stracchino named after the Carthusian friars who have made it for donkey's years. It is milder and softer and creamier than the Taleggio because it's made of cow instead of goat milk, but it has less distinction for the same reason.
Ceva Italy
Soft veteran of Roman times named from its town near Turin.
Chabichou Poitou, France
Soft; goat; fresh; sweet and tasty. A vintage cheese of the months from April to December, since such cheeses don't last long enough to be vintaged like wine by the year.
Chaingy Orléans, France
Season September to June.
Cham Switzerland
One of those 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 goatlike 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
Season from September to June. The same as Cendré Champenois and des Riceys.
Champoléon de Queyras Hautes-Alpes, France.
Hard; skim-milker.
Chantelle U.S.A.
Natural Port du Salut type described as "zesty" by some of the best purveyors of domestic cheeses. It has a sharp taste and little odor, perhaps to fill the demand for a "married man's Limburger."
Chantilly see Hablé.
Chaource Champagne, France
Soft, nice to nibble with the bottled product of this same high-living Champagne Province. A kind of Camembert.
Chapelle France
Soft.
Charmey Fine Switzerland
Gr