Here are the definitions for the letter "c"

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Chalky (Mouthfeel)

A dry, grainy sensation usually caused by insoluble proteins. Sometimes described as powdery. Generally not a desirable characteristic.

CHANAKH OR KLUKH PANIR

Russian soft cheese made of either cow’s or sheep’s milk. Salty.

CHANTELLE

Semi-soft, ripened French cheese. Goes well with pears.

CHAOURCE

French. So rich it often is mistaken for a double-crème cheese. Creamy texture. As it ages, it develops a mushroom-like aroma. Tastes much like Camembert.

Cheddar

A natural cream-coloured or dyed orange cheese that is usually classified by its age and is the result of a process of cheesemaking called cheddaring. The classifications are mild (usually two to four months old), medium (four to eight month old), sharp (nine to twelve months old), and extra-sharp (anything over one year up to as much as four years old).

CHEDDAR

Mild to sharp, has an appetizing nutty flavor, and a firm buttery texture, slightly crumbly. Cream to orange-colored. Most widely manufactured and consumed product of its kind in the world. A variety of uses, in dishes and as an eating cheese. Especially good with apples.

Cheddar & Colby

A term used to classify cheeses that share characteristics exemplified by Cheddar that may include the process of manufacture, consistency, texture, odor or flavor.

Cheddaring

The processed used in making Cheddar whereby piles of small curds, which have been separated from the whey, are knit together and cut into slabs. The slabs are then repeatedly turned over and stacked to help drain additional whey and aid in the development of the proper acidity (pH) and body of the cheese. These slabs are then cut or milled into curds and placed in the cheese forms and pressed.

Cheddaring

The process by which cheddar cheese is made. The curds are formed into long sheets and stacked to promote the draining of the whey. They are usually restacked several times to allow for maximum whey drainage. They are then milled, or cut into tiny pieces, and pressed into molds.

Cheese board or Cheese course

A grouping of cheeses that is served either before, after, or instead of a meal.

Cheesecloth

Thin cotton cloth material used to drain cheese curds and/or line cheese molds.

Chemical

A descriptive term for a cheese aroma or flavor taint which usually indicates improper manufacturing or contamination with foreign materials.

CHESHIRE

Possibly England’s oldest cheese. Firm, slightly crumbly, salty, and tangy. Comes in three varieties – Red, which is an apricot-peach color; White, which is a pale yellow; and Blue, which is blue “by accident.”

Chèvre

The French word for goat, chèvre refers to a fresh cheese made with pasteurized goats’ milk. It comes in many shaped, including logs and rounds, or it can be sold in small tubs or in bulk at some cheese shops. It is a soft, spreadable cheese that is equally good on its own or as an ingredient in salads or cooked dishes, both sweet and savoury.

CHEVRE

Most common of all goat cheeses. Pungent and creamy. French in origin. This cheese can be molded into any shape. Comes plain or coated with herbs, pepper, or edible vegetable ash. Used for relishes, appetizers, sauces, and compliments any cheese board. Goes with crackers and fruit.