Cendre de la Brie
Ile-de-France, France

Fall and winter Brie cured under the ashes, season September to May.

Cendre Champenois or Cendre des Riceys
Aube & Marne, France

Made and eaten from September to June, and ripened under the ashes.

Cendre 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
Orleans, 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 Cendre Champenois and des
Riceys.

Champoleon 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 Hable.

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

Gruyere 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 Chevre.

Chaumont
Champagne, France

Season November to May.

Chavignol see Crottin.

Chechaluk
Armenia

Soft; pot; flaky; creamy.