Here are the definitions for the letter "c"

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CAPRICE des DIEUX

A French mild, soft double-crème cheese. Has a nice flavor and is a good first experience with double-cremes.

CARRE de L’EST

French. Known as a cross between Brie and Camembert.

CARRE FRAIS

Also known as Gervais. French. A sweet cream cheese.

Casein

The principal protein in milk. During the cheesemaking process, casein solidifies, curdles or coagulates into cheese through the action of rennet.

Casein

The protein in milk that coagulates to form curds. This coagulation is brought about by the introduction of cultures to the milk. These cultures raise the acid level, causing the casein proteins to clump together or coagulate. Rennet is then introduced, which causes the protein bonding or coagulation to intensify, leading to curd formation.

CASERA

A salty goat’s milk cheese. Similar in flavor to Fontina. Made in Turkey or Greece.

CASHKAVALLO

Made in the Balkans and similar to Caciocavallo.

CASTELO BRANCO

Made of sheep’s milk, this cheese is similar in flavor to Queijo da Serra. Used most often as an aged cheese. From Portugal.

Catch Weights

The variable weights of individual pieces of cheese. For example, a five pound loaf of Muenster may be slightly over or under five pounds.

Caves

Aging rooms that are usually built underground. These cavelike venues allow for greater control over temperature, light, and humidity.

CEDULAIT

French. A type of ricotta, smooth without the curd. Delicate flavor. Butterfat content is 20 percent.

Cellar

Similar to a cave, a cellar is a room used for aging or ripening cheese. It, too, is usually underground, but it may be part of a home, barn, or cheese plant, similar to a basement.

CHABICHOU

A smooth, soft goat’s milk cheese made in France.

Chalky

Refers to the texture of a cheese, often a goat cheese, where the consistency is dry, crumbly, and leaves an undesirable coating on the tongue.

Chalky (Color)

A desirable attribute referring to the true white color or smooth, fine-grained texture of older Chevres and young Brie. However, a chalky appearance on the surface is undesirable in many cheese varieties, such as Cheddar.