Chasteaux _see_ Petits Fromages.
Chateauroux _see_ Fromage de Chevre.
Chaumont
_Champagne, France_
Season November to May.
Chavignol _see_ Crottin.
Chechaluk
_Armenia_
Soft; pot; flaky; creamy.
Cheddar _see_ Chapter 3.
Cheese bread
_Russia and U.S.A._
For centuries Russia has excelled in making a salubrious cheese bread
called Notruschki and the cheese that flavors it is Tworog. (_See
both_.) Only recently Schrafft's in New York put out a yellow, soft
and toothsome cheese bread that has become very popular for toasting.
It takes heat to bring out its full cheesy savor. Good when overlaid
with cheese butter of contrasting piquance, say one mixed with
Sapsago.
Cheese butter
Equal parts of creamed butter and finely grated or soft cheese and
mixtures thereof. The imported but still cheap green Sapsago is not to
be forgotten when mixing your own cheese butter.
Cheese food
_U.S.A._
"Any mixtures of various lots of cheese and other solids derived from
milk with emulsifying agents, coloring matter, seasonings, condiments,
relishes and water, heated or not, into a homogeneous mass.
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