Sold in attractive small molds and
pots. Other sharp seasonings besides the brandy or wine make this one
of the strongest of French strong cheeses, similar to Fromage Fort.
Canestrato
_Sicily, Italy_
Hard; mixed goat and sheep; yellow and strong. Takes one year to
mature and is very popular both in Sicily where it is made to
perfection and in Southern Colorado where it is imitated by and for
Italian settlers.
Cantal, Fromage de Cantal, Auvergne or Auvergne Bleu; also Fourme and
La Tome.
_Auvergne, France_
Semihard; smooth; mellow; a kind of Cheddar, lightly colored lemon;
yellow; strong, sharp taste but hardly any smell. Forty to a
hundred-twenty pound cylinders. The rich milk from highland pastures
is more or less skimmed and, being a very old variety, it is still
made most primitively. Cured six weeks or six months, and when very
old it's very hard and very sharp. A Cantal type is Laguiole or
Guiole.
Capitanata
_Italy_
Sheep.
Caprian
_Capri, Italy_
Made from milk of goats that still overrun the original Goat Island,
and tangy as a buck.
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