Cottage cheese
Made in all countries where any sort of milk is obtainable. In America it's also called pot, Dutch, and smearcase. The English, who like playful names for homely dishes, call cottage cheese smearcase from the German Schmierkäse. It is also called Glumse in Deutschland, and, together with cream, formed the basis of all of our fine Pennsylvania Dutch cuisine.
Cottenham or Double Cottenham
English Midlands
Semihard; double cream; blue mold. Similar to Stilton but creamier and richer, and made in flatter and broader forms.
A brand of cream cheese named for its home in Cotswold, Gloucester. Although soft, it tastes like hard Cheddar.
Coulommiers Frais, or Petit-Moule
Ile-de-France, France
Fresh cream similar to Petit Suisse. (See.)
Coulommiers, le, or Brie de Coulommiers
France
Also called Petit-moule, from its small form. This genuine Brie is a pocket edition, no larger than a Camembert, standing only one inch high and measuring five or six inches across. It is made near Paris and is a great favorite from the autumn and winter months, when it is made, on until May. The making starts in October, a month earlier than most Brie, and it is off the market by July, so it's seldom tasted by the avalanche of American summer tourists.