lar to Italian Stracchino in everything but size.

Commission
_Holland_

Hard; ball-shaped like Edam and resembling it except being darker in
color and packed in a ball weighing about twice as much, around eight
pounds. It is made in the province of North Holland and in Friesland.
It is often preferred to Edam for size and nutty flavor.

Compiegne
_France_

Soft

Comte _see_ Gruyere.

Conches
_France_

Emmentaler type.

Condrieu, Rigotte de la
_Rhone Valley below Lyons, France_

Semihard; goat; small; smooth; creamy; mellow; tasty. A cheese of
cheeses for epicures, only made from May to November when pasturage is
rich.

Confits au Marc de Bourgogne _see_ Epoisses.

Confits au Vin Blanc _see_ Epoisses.

Cooked, or Pennsylvania pot
_U.S.A._

Named from cooking sour clabbered curd to the melting point. When cool
it is allowed to stand three or four days until it is colored through.
Then it is cooked again with salt, milk, and usually caraway. It is
stirred until it's as thick as molasses and strings from a spoon. It
is then put into pots or molds, whose shape it retains when turned
out.

All cooked cheese is apt to be tasteless unless some of the milk
flavor cooked out is put back in, as wheat germ is now returned to
white bread. Almost every country has a cooked cheese all its own,
with or without caraway, such as the following:

Belgium--Kochtounkaese
Germany--Kochkaese, Topfen
Luxembourg--Kochenkaese
France--Fromage Ouit & Le P'Teux
Sardinia--Pannedas, Freisa

Coon _see_ Chapter 4.

Cornhusker
_U.S.A._

A Nebraska product similar to Cheddar and Colby, but with softer body
and more moisture.

Cornimont
_Vosges, France_

A splendid French version of Alsatian Muenster spiked with caraway, in
flattish cylinders with mahogany-red coating. It is similar to Gerome
and the harvest cheese of Gerardmer in the same lush Vosges Valley.

Corse, Roquefort de
_Corsica, France_

Corsican imitation of the real Roquefort, and not nearly so good, of
course.

Cossack
_Caucasus_

Cow or sheep. There are two varieties:
I. Soft, cured in brine and still soft and mild after two months in
the salt bath.
II. Semihard and very sharp after aging in brine for a year or more.

Cotherstone
_Yorkshire, England_

Also known as Yorkshire-Stilton, and Wensleydale No. I. (_See both_.)

Cotrone, Cotronese _see_ Pecorino.

Cotta _see_ Pasta.

Cottage cheese

Made in all countries where any sort of