Cremini
Italy
Soft, small cream cheese from Cremona, the violin town. And by the way, art-loving Italians make ornamental cheeses in the form of musical instruments, statues, still life groups and everything.
Creole
Louisiana, U.S.A.
Soft, rich, unripened cottage cheese type, made by mixing cottage-type curd and rich cream.
Crescenza, Carsenza, Stracchino Crescenza, Crescenza Lombardi
Lombardy, Italy
Uncooked; soft; creamy; mildly sweet; fast-ripening; yellowish; whole milk. Made from September to April.
Creuse
Creuse, France
A two-in-one farm cheese of skimmed milk, resulting from two different ways of ripening, after the cheese has been removed from perforated earthen molds seven inches in diameter and five or six inches high, where it has drained for several days:
I. It is salted and turned frequently until very dry and hard.
II. It is ripened by placing in tightly closed mold, lined with straw.
This softens, flavors, and turns it golden-yellow. (See Hay
or Fromage de Foin.)
Creusois, or Guéret
Limousin, France
Season, October to June.