Cheshire and Cheshire imitations see with Cheddar in [Chapter 3].
Cheshire-Stilton
England
In making this combination of Cheshire and Stilton, the blue mold peculiar to Stilton is introduced in the usual Cheshire process by keeping out each day a little of the curd and mixing it with that in which the mold is growing well. The result is the Cheshire in size and shape and general characteristics but with the blue veins of Stilton, making it really a Blue Cheddar. Another combination is Yorkshire-Stilton, and quite as distinguished.
Chester
England
Another name for Cheshire, used in France where formerly some was imported to make the visiting Britishers feel at home.
Curds sweetened with sugar.
Chevèlle
U.S.A.
A processed Wisconsin.
Chèvre see Fromages.