Clabber cheese
_England_
Simply cottage cheese left in a cool place until it grows soft and
automatically changes its name from cottage to clabber.
Clairvaux
_France_
Formerly made in a Benedictine monastery of that name.
Claqueret, le
_Lyonnais, France_
Fresh cream whipped with chives, chopped fine with onions. _See_
Chives.
Clerimbert _see_ Alpin.
Cleves
_France_
French imitation of the German imitation of a Holland-Dutch original.
Cloves _see_ Nagelkaese.
Club, Potted Club, Snappy, Cold-pack and Comminuted cheese
_U.S.A. and Canada_
Probably McLaren's Imperial Club in pots was first to be called club,
but others credit club to the U.S. In any case McLaren's was bought by
an American company and is now all-American.
Today there are many clubs that may sound swanky but taste very
ordinary, if at all. They are made of finely ground aged, sharp
Cheddar mixed with condiments, liquors, olives, pimientos, etc., and
mostly carry come-on names to make the customers think they are
getting something from Olde England or some aristocratic private club.
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