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 quant.i.ty 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_ Pet.i.ts Fromages.

Chateauroux _see_ Fromage de Chevre.

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 b.u.t.ter of contrasting piquance, say one mixed with Sapsago.

Cheese b.u.t.ter

Equal parts of creamed b.u.t.ter 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 b.u.t.ter.

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 h.o.m.ogeneous ma.s.s."

(A long and kind word for a homely, tasteless, heterogeneous mess.) From an advertis.e.m.e.nt

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 with that in which the mold is growing well. The result is the Cheshire in size and shape and general characteristics but with the blue veins of Stilton, making it really a Blue Cheddar. Another combination is Yorkshire-Stilton, and quite as distinguished.

Chester _England_

Another name for Cheshire, used in France where formerly some was imported to make the visiting Britishers feel at home.

Chevalier _France_

Curds sweetened with sugar.