Caskcaval or Kaschcavallo _see_ Feta.
Caspian
_Caucasus_
Semihard. Sheep or cow, milked directly into cone-shaped cloth bag to
speed the making. Tastes tangy, sharp and biting.
Cassaro
_Italy_
Locally consumed, seldom exported.
Castelmagno
_Italy_
Blue-mold, Gorgonzola type.
Castelo Branco, White Castle
_Portugal_
Semisoft; goat or goat and sheep; fermented. Similar to Serra da
Estrella (_see_).
Castillon, or Fromage de Gascony
_France_
Fresh cream cheese.
Castle, Schlosskaese
_North Austria_
Limburger type.
Catanzaro
_Italy_
Consumed locally, seldom exported.
Cat's Head _see_ Katzenkopf.
Celery
_Norway_
Flavored mildly with celery seeds, instead of the usual caraway.
Cendree, la
_France--Orleanais,
Blois & Aube_
Hard; sheep; round and flat. Other Cendrees are Champenois or Ricey,
Brie, d'Aizy and Olivet
Cendre d'Aizy
_Burgundy, France_
Available all year. _See_ la Cendree.
Cendre de la Brie
_Ile-de-France, France_
Fall and winter Brie cured under the ashes, season September to May.
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