Cut in lozenges and
served cold not two hours after cooking. Smooth, mellow and aromatic.
A high type of this unusual cheese is Jonchee (_see_). Other cheeses
are made with vegetable rennet, some from similar thistle or cardoon
juice, especially in Portugal.
Caille de Poitiers _see_ Petits pots.
Caille de Habas
_Gascony, France_
Clabbered or clotted sheep milk.
Cajassou
_Perigord, France_
A notable goat cheese made in Cubjac.
Calabrian
_Italy_
The Calabrians make good sheep cheese, such as this and Caciocavallo.
Calcagno
_Sicily_
Hard; ewe's milk. Suitable for grating.
Caledonian Cream
_Scotland_
More of a dessert than a true cheese. We read in _Scotland's Inner
Man_: "A sort of fresh cream cheese, flavored with chopped orange
marmalade, sugar brandy and lemon juice. It is whisked for about half
an hour. Otherwise, if put into a freezer, it would be good
ice-pudding."
Calvados
_France_
Medium-hard; tangy. Perfect with Calvados applejack from the same
province.
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