eme des Vosges
_Alsace, France_

Soft cream. Season October to April.

Creme Double _see_ Double-Creme.

Creme, Fromage a la _see_ Fromage.

Creme, Fromage Blanc a la _see_ Fromage Blanc.

Creme St Gervais _see_ Pots de Creme St Gervais.

Cremet Nantais
_Lower Loire, France_

Soft fresh cream of Nantes.

Cremets, les
_Anjou, France_

A fresh cream equal to English Devonshire, served more as a dessert
than a dessert cheese. The cream is whipped stiff with egg whites,
drained and eaten with more fresh cream, sprinkled with vanilla and
sugar.

Cremini
_Italy_

Soft, small cream cheese from Cremona, the violin town. And by the
way, art-loving Italians make ornamental cheeses in the form of
musical instruments, statues, still life groups and everything.

Creole
_Louisiana, U.S.A._

Soft, rich, unripened cottage cheese type, made by mixing cottage-type
curd and rich cream.

Crescenza, Carsenza, Stracchino Crescenza, Crescenza Lombardi
_Lombardy, Italy_

Uncooked; soft; creamy; mildly sweet; fast-ripening; yellowish; whole
milk. Made from September to April.

Creuse
_Creuse, France_

A two-in-one farm cheese of skimmed milk, resulting from two different
ways of ripening, after the cheese has been removed from perforated
earthen molds seven inches in diameter and five or six inches high,
where it has drained for several days:
I. It is salted and turned frequently until very dry and hard.
II. It is ripened by placing in tightly closed mold, lined with straw.
This softens, flavors, and turns it golden-yellow. (_See_ Hay
or Fromage de Foin.)

Creusois, or Gueret
_Limousin, France_

Season, October to June.

Croissant Demi-sel
_France_

Soft, double cream, semisalty. All year.

Crottin de Chavignol
_Berry, France_

Semihard; goat's milk; small; lightly salted; mellow. In season April
to December. The name is not exactly complimentary.

Crowdie, or Cruddy butter
_Scotland_

Named from the combination of fresh sweet milk curds pressed together
with fresh butter. A popular breakfast food in Inverness and the Ross
Shires. When kept for months it develops a high flavor. A similar curd
and butter is made by Arabs and stored in vats, the same as in India,
the land of ghee, where there's no refrigeration.

Crying Kebbuck

F. Marion MacNeill, in _The Scots Kitchen_ says that this was the name
of a cheese that used to be part of the Kimmers feast at a lying-in.

Cuajada _see_ Venezue