Crescenza, Carsenza, Stracchino Crescenza, Crescenza Lombardi Lombardy, Italy

Uncooked; soft; creamy; mildly sweet; fast-ripening; yellowish; whole milk.  Made from September to April.

Creuse
Creuse, France

A two-in-one farm cheese of skimmed milk, resulting from two different
ways of ripening, after the cheese has been removed from perforated
earthen molds seven inches in diameter and five or six inches high,
where it has drained for several days: 
 I. It is salted and turned frequently until very dry and hard. 
II.  It is ripened by placing in tightly closed mold, lined with straw. 
    This softens, flavors, and turns it golden-yellow. (See Hay
    or Fromage de Foin.)

Creusois, or Gueret
Limousin, France

Season, October to June.

Croissant Demi-sel
France

Soft, double cream, semisalty.  All year.

Crottin de Chavignol
Berry, France

Semihard; goat’s milk; small; lightly salted; mellow.  In season April to December.  The name is not exactly complimentary.

Crowdie, or Cruddy butter
Scotland

Named from the combination of fresh sweet milk curds pressed together with fresh butter.  A popular breakfast food in Inverness and the Ross Shires.  When kept for months it develops a high flavor.  A similar curd and butter is made by Arabs and stored in vats, the same as in India, the land of ghee, where there’s no refrigeration.

Crying Kebbuck

F. Marion MacNeill, in The Scots Kitchen says that this was the name of a cheese that used to be part of the Kimmers feast at a lying-in.

Cuajada see Venezuela.

Cubjac see Cajassou.

Cuit see Fromage Cuit.

Cumin, Muenster au see Muenster.

Cup see Koppen.

Curd see Granular curd, Sweet curd and York curd.

Curds and butter
Arabia

Fresh sweet milk curd and fresh butter are pressed together as in making Crowdie or Cruddy butter in Scotland.  The Arabs put this strong mixture away in vats to get it even stronger than East Indian ghee.

Cure, Fromage de see Nantais.

D

Daisies, fresh

A popular type and packaging of mild Cheddar, originally English.  Known as an “all-around cheese,” to eat raw, cook, let ripen, and use for seasoning.

Dalmatian
Austria

Hard ewe’s-milker.

Dambo
Denmark

Semihard and nutty.

Damen, or Glory of the Mountains (Gloires des Montagnes) Hungary

Soft, uncured, mild ladies’ cheese, as its name asserts.  Popular
Alpine snack in Viennese cafes with coffee gossip in the afternoon.

Danish Blue
Denmark