amy; tangy. The curd is quickly made in one hour and
dipped into molds without cutting to ripen for eating in thirty hours.

Camembert _see_ Chapter 3.

"Camembert"
_Germany, U.S. & elsewhere_

A West German imitation that comes in a cute little heart-shaped box
which nevertheless doesn't make it any more like the Camembert
_veritable_ of Normandy.

Camosun
_U.S.A._

Semisoft; open-textured, resembling Monterey. Drained curd is pressed
in hoops, cheese is salted in brine for thirty hours, then coated
with paraffin and cured for one to three months in humid room at 50 deg.
to 60 deg. F.

Canadian Club
_see_ Cheddar Club.

Cancoillotte, Cancaillotte, Canquoillotte, Quincoillotte, Cancoiade,
Fromagere, Tempete and "Puree" de fromage tres fort _Franche-Comte,
France_

Soft; sour milk; sharp and aromatic; with added eggs and butter and
sometimes brandy or dry white wine. Sold in attractive small molds and
pots. Other sharp seasonings besides the brandy or wine make this one
of the strongest of French strong cheeses, similar to Fromage Fort.

Canestrato
_Sicily, Italy_

Hard; mixed goat and sheep; yellow and strong. Takes one year to
mature and is very popular both in Sicily where it is made to
perfection and in Southern Colorado where it is imitated by and for
Italian settlers.

Cantal, Fromage de Cantal, Auvergne or Auvergne Bleu; also Fourme and
La Tome.
_Auvergne, France_

Semihard; smooth; mellow; a kind of Cheddar, lightly colored lemon;
yellow; strong, sharp taste but hardly any smell. Forty to a
hundred-twenty pound cylinders. The rich milk from highland pastures
is more or less skimmed and, being a very old variety, it is still
made most primitively. Cured six weeks or six months, and when very
old it's very hard and very sharp. A Cantal type is Laguiole or
Guiole.

Capitanata
_Italy_

Sheep.

Caprian
_Capri, Italy_

Made from milk of goats that still overrun the original Goat Island,
and tangy as a buck.

Caprino (Little Goat)
_Argentina_

Semihard; goat; sharp; table cheese.

Caraway Loaf
_U.S.A._

This is just one imitation of dozens of German caraway-seeded cheeses
that roam the world. In Germany there is not only Kuemmel loaf cheese
but a loaf of caraway-seeded bread to go with it. Milwaukee has long
made a good Kuemmelkaese or hand cheese and it would take more than the
fingers on both hands to enumerate all of the European originals, from
Dutch Komynkaas through Danish Ki