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Caboc
This Scottish cheese has a long history and is made according to an ancient recipe with cream-enriched cow's milk. Caboc is shaped like a chubby log, and then rolled in oatmeal. The oats give it a nutty, yeasty flavor. Caboc only takes five days to ripen.

 

Cahill's Farm Cheddar
Located in County Limerick and recognized as the originator of fine Irish cheese, Marion Cahill of Cahill's Farm has developed an interesting range of flavored cheddars. Using a base of tangy Irish cheddar, she has experimented with a variety of flavors and has come up with some very popular combinations.

 

Cambozola
Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us Cambozola.

 

Cantal
Cantal is one of the oldest French Cheeses, predating both Roquefort (11th Century) and Livarot (13th Century). In fact, Pliny the Elder mentions Cantal in his “Historia Naturalis” written in the 1st Century AD. Cantal was originally produced by putting the curd into “le Formage”, a wooden cylinder, which is believed to be the origin for the French word for cheese. Cantal is made from pasteurized cow’s milk with the curd being heated before pressing.

Capra Goat
Creamy and rich, as a goat cheese should be, Capra Goat is aged for but a few weeks, so it is firm enough to slice but creamy enough to spread. This chevre comes from the mountainous Walloon speaking region in the South, a place where goats graze on herbs and grasses in the rugged hills of the Ardennes.

 

Cairnsmore
Another Scottish cheese made from sheep's milk has a hard, crusty rind with red ferments. It is a modern, unpasteurized , hard cheese. The rind develops a series of wonderful moulds as it matures. The aroma hints an old leather and the texture is firm, like Cheddar but more moist. Aromatic and nutty, with the sweetness of caramel and burnt toffee, the cheese ripens in seven to nine months and is only made from April to October.

Camembert
If you go to the province of Normandy [NW France], you will find the very small village of Camembert, high on a hill overlooking the river Viette. A church is in the center of this village which dates back to the Dark Ages, well before William the Conquerer's invasion of England. During the Middle Ages, the village was named "Champ de Mambert", or "Mambert's Field, for a man who owned a large tract of land.

 

Carr Valley Canaria
Carr Valley Cheese is owned and operated by The Cook Family. Sid Cook has earned the title of a Wisconsin Master Cheese Maker, and is a 4th generation cheese maker. With the pride of generations, the Cook family has over 100 years of Wisconsin cheese making experience

 

Cashel Blue
Ireland's Beechmount Farm makes this superb blue cheese. Louis and Jane Grubb own this farm in the rolling hills of Tipperary. This county is the heart of horse country and a center for outdoor activity, including pony rides, treks on horseback, fishing, riding, and bird watching. The folks in Tipperary enjoy the good things in life, including their cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is a fabulous alternative to Gorgonzola or Stilton.

Cheddar and Claret
Claret is a term used by the English when referring to red wines from the Bordeaux region of France. This cheese (sometimes called "Windsor Red") blends the wine from France with the cheese from England into a beautiful, mottled cheese. The cheese looks similar to Sage Derby, except the veins that run throughout this cheese are a beautiful, dark red rather than the vivid green of Sage Derby. This cheese has the rich, sharp flavor of Cheddar with heady overtones of wine.

Chedarski
Chedarski is a Polish cheddar with a nice, full flavor. Less sharp than a traditional English Cheddar, it is almost as if the Poles crossbred a cheddar with a gouda. Great for cooking or melting, this medium-bodied cheese is available at a very reasonable price. Enjoy as a midday snack with beer, cider or ale.

 

Chevagne
The cheese industry in Belgium, although smaller and less well known than those of France, Italy or England, is still going strong and creates some wonderful cheeses. Chevagne is one of these Belgian beauties. It is a surprisingly mild and creamy goat’s milk cheese produced by the Passendale Dairy. Made with goat’s milk of the highest quality

Chimay Vieux
Old Chimay, as the name suggests, is an aged cheese from our friends at the Chimay Abbey in Belgium. Famous for their soft St. Paulin-style cheese that is washed in ale, they also make this excellent variety. It is made with pasteurized, unskimmed cow’s milk and aged for 8 months. Its striking orange color is similar to that of Mimolette, and it offers a springy yet satiny texture. Old Chimay has a hazelnut taste that is sharp and creamy at the same time.

Cornish Yarg
The origins of the this cheese are not steeped in ancient Cornish folklore as the name may suggest but is quite simply the original makers name spelt backward. A semi pressed savoury and mild cheese that is coated in nettles giving it a bitter finish.

 

 

 

Cremoulin Boite
This cheese is of the Vacherin Mont d’Or type, a rich, runny cheese that is so soft it almost has to be spooned out of its container. Like Vacherin, Cremoulin is made in the autumn and winter from the milk of cows fed on cold-weather vegetation, such as hay, grain, and silage. The tradition of making this cheese arose from the fact that Alpine winters in France and Switzerland eliminated the possibility of daily milk deliveries.

 

Crescenza
Crescenza is a rich, creamy, fresh cheese that is also known as Stracchino. It is produced in the northern Italian provinces of Lombardy, Piedmont and Veneto. Crescenza's texture and flavor are similar to that of a Gorgonzola without the blue, and it becomes very soft and spreadable at room temperature. Made from cow's milk.

Crowdie
Crowdie is a fresh cheese made from skimmed cow's milk... usually log shaped, but it is also sold in tubs. The texture is creamy, yet crumbly and it has a slightly sour taste. A blend of Crowdie and double cream called Gruth Dhu has been introduced recently by cheesemaker Susannah Stone. This cheese is formed into oval shapes and covered in toasted pinhead oats and crushed peppercorns. Sounds yummy!