ir sample of the
railroad names some French cheeses stagger under.

Chevrotins
_Savoy, France_

Soft, dried goat milk; white; small; tangy and semi-tangy. Made and
eaten from March to December.

Chhana
_Asia_

All we know is that this is made of the whole milk of cows, soured,
and it is not as unusual as the double "h" in its name.

Chiavari
_Italy_

There are two different kinds named for
the Chiavari region, and both are hard:
I. Sour cow's milk, also known as Cacio Romano.
II. Sweet whole milker, similar to Corsican Broccio. Chiavari, the
historic little port between Genoa and Pisa, is more noted as the
birthplace of the barbaric "chivaree" razzing of newlyweds with
its raucous serenade of dishpans, sour-note bugling and such.

Chives cream cheese

Of the world's many fine fresh cheeses further freshened with chives,
there's Belgian Herve and French Claqueret (with onion added). (_See
both_.) For our taste it's best when the chives are added at home, as
it's done in Germany, in person at the table or just before.

Christalinna
_Canton Graubuenden, Switzerland_

Hard; smooth; sharp; tangy.

Christian IX
_Denmark_

A distinguished spiced cheese.

Ciclo
_Italy_

Soft, small cream cheese.

Cierp de Luchon
_France_

Made from November to May in the Comte de Foix, where it has the
distinction of being the only local product worth listing with
France's three hundred notables.

Citeaux
_Burgundy, France_

Trappist Port-Salut.

Clabber cheese
_England_

Simply cottage cheese left in a cool place until it grows soft and
automatically changes its name from cottage to clabber.

Clairvaux
_France_

Formerly made in a Benedictine monastery of that name.

Claqueret, le
_Lyonnais, France_

Fresh cream whipped with chives, chopped fine with onions. _See_
Chives.

Clerimbert _see_ Alpin.

Cleves
_France_

French imitation of the German imitation of a Holland-Dutch original.

Cloves _see_ Nagelkaese.

Club, Potted Club, Snappy, Cold-pack and Comminuted cheese
_U.S.A. and Canada_

Probably McLaren's Imperial Club in pots was first to be called club,
but others credit club to the U.S. In any case McLaren's was bought by
an American company and is now all-American.

Today there are many clubs that may sound swanky but taste very
ordinary, if at all. They are made of finely ground aged, sharp
Cheddar mixed with condiments, liquors, olives, pimientos, etc., and
mostly c