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Carré de l'Est is a French cheese that originated from Lorraine, Eastern France. Its name is not only derived from this eastern region but also from its square shape! Carré de l'Est literally means 'square of the East'. Produced from cow's milk, Carré de l'Est is aged for ...
Cendré d'Olivet, also called as Olivet Cendré, is an artisanal cheese made in the town of Olivet on the Loire River in France. It is a soft-white cheese of round shape with ash-gray, natural rind. Made from unpasteurized, cow's milk, this cheese is very similar to Olivet au Foin and Olivet ...
Cambozola is a triple cream, brie-style blue cheese made from pasteurized cow's milk in the German region of Allgäu. The cheese invented in 1900s, is still made in Germany by Kaserei Champignon since 1970s. In English speaking countries, it is often symbolized as blue brie. The cheese is injected ...
Catupiry is a Brazilian brand of soft, processed cheese developed by the Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911. It falls into the 'requeijão' category, which is a generic term for loose, ricotta-like creamy cheese used to make cheese spreads. The name is derived ...
Caciocavallo, which means "cheese on horseback," gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. An Italian type of pasta filata cheese made out of sheep's or cow's milk, it is produced throughout Southern ...
Cabécou is a soft goat milk cheese from the Midi-Pyrenees region of southern France. Dipped in plum brandy, it is sprinkled with coarse black pepper before it is wrapped in two chestnut leaves for maturation. It has a thin striped rind that acquires a blue mold after 2 weeks. The cheese has a ...
Marie Harel, created the original Camembert cheese from raw milk, in Normandy, France, in 1971. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those that do produce cheese using this method can legally call their ...
Bonne Bouche is the flagship of US based Vermont Creamery's signature geotrichum-rinded aged goat cheeses. French for "tasty bite", Bonne Bouche is made with pasteurized goat's milk and microbial rennet. Inspired by the cheeses from the Loire River Valley in France, Bonne Bouche ...
