marinated and extremely strong. Season May to
November.

Caciocavallo
_Italy_

"Horse Cheese." The ubiquitous cheese of classical greats, imitated
all around the world and back to Italy again. _See_ Chapter 3.

Caciocavallo Siciliano
_Sicily, also in U.S.A._

Essentially a pressed Provolone. Usually from cow's whole milk, but
sometimes from goat's milk or a mixture of the two. Weight between
17-1/2 and 26 pounds. Used for both table cheese and grating.

Cacio Fiore, or Caciotta
_Italy_

Soft as butter; sheep; in four-pound square frames; sweetish; eaten
fresh.

Cacio Pecorino Romano _see_ Pecorino.

Cacio Romano _see_ Chiavari.

Caerphilly
_Wales and England--Devon, Dorset, Somerset & Wilshire_

Semihard; whole fresh milk; takes three weeks to ripen. Also sold
"green," young and innocent, at the age of ten to eleven days when
weighing about that many pounds. Since it has little keeping qualities
it should be eaten quickly. Welsh miners eat a lot of it, think it
specially suited to their needs, because it is easily digested and
does not produce so much heat in the body as long-keeping cheeses.

Caillebottes (Curds)
_France--Anjou, Poitou, Saintonge & Vendee_

Soft, creamy, sweetened fresh or sour milk clabbered with
chardonnette, wild artichoke seed, over slow fire. Cut in lozenges and
served cold not two hours after cooking. Smooth, mellow and aromatic.
A high type of this unusual cheese is Jonchee (_see_). Other cheeses
are made with vegetable rennet, some from similar thistle or cardoon
juice, especially in Portugal.

Caille de Poitiers _see_ Petits pots.

Caille de Habas
_Gascony, France_

Clabbered or clotted sheep milk.

Cajassou
_Perigord, France_

A notable goat cheese made in Cubjac.

Calabrian
_Italy_

The Calabrians make good sheep cheese, such as this and Caciocavallo.

Calcagno
_Sicily_

Hard; ewe's milk. Suitable for grating.

Caledonian Cream
_Scotland_

More of a dessert than a true cheese. We read in _Scotland's Inner
Man_: "A sort of fresh cream cheese, flavored with chopped orange
marmalade, sugar brandy and lemon juice. It is whisked for about half
an hour. Otherwise, if put into a freezer, it would be good
ice-pudding."

Calvados
_France_

Medium-hard; tangy. Perfect with Calvados applejack from the same
province.

Calvenzano
_Italy_

Similar to Gorgonzola, made in Bergamo.

Cambrai _see_ Boulette.

Cambridge, or York
_England_

Soft; fresh; cre