Fresh cream similar to Petit Suisse. (See.)

Coulommiers, le, or Brie de Coulommiers
France

Also called Petit-moule, from its small form.  This genuine Brie is a pocket edition, no larger than a Camembert, standing only one inch high and measuring five or six inches across.  It is made near Paris and is a great favorite from the autumn and winter months, when it is made, on until May.  The making starts in October, a month earlier than most Brie, and it is off the market by July, so it’s seldom tasted by the avalanche of American summer tourists.

Cow cheese

Sounds redundant, and is used mostly in Germany, where an identifying word is added, such as Berliner Kuhkaese and Alt Kuhkaese:  old cow cheese.

Cream cheese
International

England, France and America go for it heavily.  English cream begins with Devonshire, the world-famous, thick fresh cream that is sold cool in earthenware pots and makes fresh berries—­especially the small wild strawberries of rural England—­taste out of this world.  It is also drained on straw mats and formed into fresh hardened cheeses in small molds. (See Devonshire cream.) Among regional specialties are the following, named from their place of origin or commercial brands: 

Cambridge
Cottslowe
Cornwall
Farm Vale
Guilford
Homer’s
“Italian”
Lincoln
New Forest
Rush (from being made on rush or straw mats—­see Rush)
St. Ivel (distinguished for being made with acidophilus bacteria)
Scotch Caledonian
Slipcote (famous in the eighteenth century)
Victoria
York

Creme Chantilly see Hable.

Creme de Gien see Fromage.

Creme de Gruyere
Franche-Comte France

Soft Gruyere cream cheese, arrives in America in perfect condition in tin foil packets.  Expensive but worth it.

Creme des Vosges
Alsace, France

Soft cream.  Season October to April.

Creme Double see Double-Creme.

Creme, Fromage a la see Fromage.

Creme, Fromage Blanc a la see Fromage Blanc.

Creme St Gervais see Pots de Creme St Gervais.

Cremet Nantais
Lower Loire, France

Soft fresh cream of Nantes.

Cremets, les
Anjou, France

A fresh cream equal to English Devonshire, served more as a dessert than a dessert cheese.  The cream is whipped stiff with egg whites, drained and eaten with more fresh cream, sprinkled with vanilla and sugar.

Cremini
Italy

Soft, small cream cheese from Cremona, the violin town.  And by the way, art-loving Italians make ornamental cheeses in the form of musical instruments, statues, still life groups and everything.

Creole
Louisiana, U.S.A.

Soft, rich, unripened cottage cheese type, made by mixing cottage-type curd and rich cream.