milk is obtainable. In America
it's also called pot, Dutch, and smearcase. The English, who like
playful names for homely dishes, call cottage cheese smearcase from
the German Schmierkaese. It is also called Glumse in Deutschland, and,
together with cream, formed the basis of all of our fine Pennsylvania
Dutch cuisine.

Cottenham or Double Cottenham
_English Midlands_

Semihard; double cream; blue mold. Similar to Stilton but creamier and
richer, and made in flatter and broader forms.

Cottslowe
_Cotswold, England_

A brand of cream cheese named for its home in Cotswold, Gloucester.
Although soft, it tastes like hard Cheddar.

Coulommiers Frais, or Petit-Moule
_Ile-de-France, France_

Fresh cream similar to Petit Suisse. (_See_.)

Coulommiers, le, or Brie de Coulommiers
_France_

Also called Petit-moule, from its small form. This genuine Brie is a
pocket edition, no larger than a Camembert, standing only one inch
high and measuring five or six inches across. It is made near Paris
and is a great favorite from the autumn and winter months, when it is
made, on until May. The making starts in October, a month earlier than
most Brie, and it is off the market by July, so it's seldom tasted by
the avalanche of American summer tourists.

Cow cheese

Sounds redundant, and is used mostly in Germany, where an identifying
word is added, such as Berliner Kuhkaese and Alt Kuhkaese: old cow
cheese.

Cream cheese
_International_

England, France and America go for it heavily. English cream begins
with Devonshire, the world-famous, thick fresh cream that is sold cool
in earthenware pots and makes fresh berries--especially the small wild
strawberries of rural England--taste out of this world. It is also
drained on straw mats and formed into fresh hardened cheeses in small
molds. (_See_ Devonshire cream.) Among regional specialties are the
following, named from their place of origin or commercial brands:

Cambridge
Cottslowe
Cornwall
Farm Vale
Guilford
Homer's
"Italian"
Lincoln
New Forest
Rush (from being made on rush or straw mats--_see_ Rush)
St. Ivel (distinguished for being made with acidophilus bacteria)
Scotch Caledonian
Slipcote (famous in the eighteenth century)
Victoria
York

Creme Chantilly _see_ Hable.

Creme de Gien _see_ Fromage.

Creme de Gruyere
_Franche-Comte France_

Soft Gruyere cream cheese, arrives in America in perfect condition in
tin foil packets. Expensive but worth it.

Cr