The Complete Book of Cheese

by Bob Brown

Cabrillon
Auvergne, France

So much like the Cabreçon they might be called sister nannies under the rind.

Cachet d'Entrechaux, le, or Fromage Fort du Ventoux

Provence Mountains, France

Semihard; sheep; mixed with brandy, dry white wine and sundry seasonings. Well marinated and extremely strong. Season May to November.

Caciocavallo
Italy

"Horse Cheese." The ubiquitous cheese of classical greats, imitated all around the world and back to Italy again. See [Chapter 3].

Caciocavallo Siciliano
Sicily, also in U.S.A.

Essentially a pressed Provolone. Usually from cow's whole milk, but sometimes from goat's milk or a mixture of the two. Weight between 17½ and 26 pounds. Used for both table cheese and grating.

Cacio Fiore, or Caciotta
Italy