Cendre Champenois or Cendre des Riceys
_Aube & Marne, France_
Made and eaten from September to June, and ripened under the ashes.
Cendre Olivet _see_ Olivet.
Cenis _see_ Mont Cenis.
Certoso Stracchino
_Italy, near Milan_
A variety of Stracchino named after the Carthusian friars who have
made it for donkey's years. It is milder and softer and creamier than
the Taleggio because it's made of cow instead of goat milk, but it has
less distinction for the same reason.
Ceva
_Italy_
Soft veteran of Roman times named from its town near Turin.
Chabichou
_Poitou, France_
Soft; goat; fresh; sweet and tasty. A vintage cheese of the months
from April to December, since such cheeses don't last long enough to
be vintaged like wine by the year.
Chaingy
_Orleans, France_
Season September to June.
Cham
_Switzerland_
One of those eminent Emmentalers from Cham, the home town of Mister
Pfister (_see_ Pfister).
Chamois milk
Aristotle said that the most savorous cheese came from the chamois.
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