It is salted and turned frequently until very dry and hard.
II. It is ripened by placing in tightly closed mold, lined with straw.
This softens, flavors, and turns it golden-yellow. (_See_ Hay
or Fromage de Foin.)
Creusois, or Gueret
_Limousin, France_
Season, October to June.
Croissant Demi-sel
_France_
Soft, double cream, semisalty. All year.
Crottin de Chavignol
_Berry, France_
Semihard; goat's milk; small; lightly salted; mellow. In season April
to December. The name is not exactly complimentary.
Crowdie, or Cruddy butter
_Scotland_
Named from the combination of fresh sweet milk curds pressed together
with fresh butter. A popular breakfast food in Inverness and the Ross
Shires. When kept for months it develops a high flavor. A similar curd
and butter is made by Arabs and stored in vats, the same as in India,
the land of ghee, where there's no refrigeration.
Crying Kebbuck
F. Marion MacNeill, in _The Scots Kitchen_ says that this was the name
of a cheese that used to be part of the Kimmers feast at a lying-in.
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