Available all year. See la Cendrée.
Cendré de la Brie
Ile-de-France, France
Fall and winter Brie cured under the ashes, season September to May.
Cendré Champenois or Cendré des Riceys
Aube & Marne, France
Made and eaten from September to June, and ripened under the ashes.
Cendré Olivet see Olivet.
Cenis see Mont Cenis.
Certoso Stracchino
Italy, near Milan
A variety of Stracchino named after the Carthusian friars who have made it for donkey's years. It is milder and softer and creamier than the Taleggio because it's made of cow instead of goat milk, but it has less distinction for the same reason.