The Complete Book of Cheese, page 140 by Robert Carlton Brown
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uyère type.
Chaschol, or Chaschosis Canton of Grisons, Switzerland
Hard; skim; small wheels, eighteen to twenty-two inches in diameter by three to four inches high, weight twenty-two to forty pounds.
Chasteaux see Petits Fromages.
Chateauroux see Fromage de Chèvre.
Chaumont Champagne, France
Season November to May.
Chavignol see Crottin.
Chechaluk Armenia
Soft; pot; flaky; creamy.
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