hoops, cheese is salted in brine for thirty hours, then coated with paraffin and cured for one to three months in humid room at 50° to 60° F.
Canadian Club
see Cheddar Club.
Cancoillotte, Cancaillotte, Canquoillotte, Quincoillotte, Cancoiade, Fromagère, Tempête and "Purée" de fromage tres fort
Franche-Comté, France
Soft; sour milk; sharp and aromatic; with added eggs and butter and sometimes brandy or dry white wine. Sold in attractive small molds and pots. Other sharp seasonings besides the brandy or wine make this one of the strongest of French strong cheeses, similar to Fromage Fort.
Canestrato
Sicily, Italy
Hard; mixed goat and sheep; yellow and strong. Takes one year to mature and is very popular both in Sicily where it is made to perfection and in Southern Colorado where it is imitated by and for Italian settlers.
Cantal, Fromage de Cantal, Auvergne or Auvergne Bleu; also Fourme and La Tome.
Auvergne, France
Semihard; smooth; mellow; a kind of Cheddar, lightly colored lemon; yellow; strong, sharp taste but hardly any smell. Forty to a hundred-twenty pound cylinders. The rich milk from highland pastures is more or less skimmed and, being a very old variety, it is still made most primitively. Cured six weeks or six months, and when very old it's very hard and very sharp. A Cantal type is Laguiole or Guiole.
Capitanata
Italy
Sheep.