S.A._
Essentially a pressed Provolone. Usually from cow's whole milk, but
sometimes from goat's milk or a mixture of the two. Weight between
17-1/2 and 26 pounds. Used for both table cheese and grating.
Cacio Fiore, or Caciotta
_Italy_
Soft as butter; sheep; in four-pound square frames; sweetish; eaten
fresh.
Cacio Pecorino Romano _see_ Pecorino.
Cacio Romano _see_ Chiavari.
Caerphilly
_Wales and England--Devon, Dorset, Somerset & Wilshire_
Semihard; whole fresh milk; takes three weeks to ripen. Also sold
"green," young and innocent, at the age of ten to eleven days when
weighing about that many pounds. Since it has little keeping qualities
it should be eaten quickly. Welsh miners eat a lot of it, think it
specially suited to their needs, because it is easily digested and
does not produce so much heat in the body as long-keeping cheeses.
Caillebottes (Curds)
_France--Anjou, Poitou, Saintonge & Vendee_
Soft, creamy, sweetened fresh or sour milk clabbered with
chardonnette, wild artichoke seed, over slow fire.
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