Animals

15 Amazing Cheeses That Start With C

Cheese is one of the world’s oldest foods this robust dairy product has been around for over 7,500 years. There are many cheeses that begin with the letter C that you might not be familiar with. The location in which they are made or the artisan cheese firm that produces them gives C-named cheeses their names.

Don’t be shocked if, after tasting 15 wonderful cheeses with the letter C, you begin looking for the closest specialist cheese store. Learn the origins of these cheeses, the stories behind their names, and some useful applications.

Caerphilly

The hard, crumbly cheese known as Caerphilly was first produced in Caerphilly, Wales, using milk. It has a white rind from a coating of rice flour added before curing. It tastes similar to cheddar, but it can be made more quickly and easily.

The abundance of cow’s milk in the English countryside led to the relocation of Caerphilly’s production to England following World War II. But in the 1980s, Welsh Caerphilly production resumed, and by the 1990s, artisan cheesemakers were producing it. In 2018, the cheese was designated as a Protected Geographical Indication (PGI) by the EU. A three-day celebration is held at Caerphilly Castle to highlight the cheese’s local roots.

Cambozola

The Champignon-Hofmeister Group was founded in 1908 and is a family-run business. In 1981, cheesemakers created a cheese with far more cream than usual—similar to the amount of cream in mascarpone. The result is a thick, creamy cheese that resembles a hybrid between gorgonzola and camembert.

Fruit and cheese platters go well with cambozola because the sweetness of the fruit complements the creaminess and subtle blue cheese flavors. For those who don’t enjoy the harsh taste of gorgonzola, this is a perfect alternative.

Camembert

According to legend, Camembert was called after the place where its creator, Marie Harel, a dairy farmer from Normandy, lived around 1791. On her 256th birthday, Google honored this legend with a Google Doodle. She supposedly learned how to prepare it from a Brie priest.

On the other hand, there are doubts about its provenance. In 1992, Pierre Boisard published Camembert: A National Myth, which refuted this myth. The traditional wooden box that Camembert is packaged in is thought to have been unavailable before to the 1890s. People continue to honor her, nevertheless, by creating this.

The original Camembert in history was made from raw cow’s milk. Penicillin mold helped produce the rind of the cheese, which was aged for only three or four weeks. These days, raw and pasteurized milk are used to make it.

Canarejal

Because the heart of the canarejal is soft, you must cut off the top rind and consume the creamy cheese with something crunchy, such fresh veggies or a breadstick. It is made with raw sheep’s milk and thistle rennet, and it has a distinct, creamy flavor with overtones of mushrooms.

What gave it its name? There is no town or settlement named Canarejal, and the word has no meaning in Spanish. It was not created in the same way, in Castile. The name is derived from the Canarejal cheese firm, which is located in the Riberas de Castronuno Natural Park, to put it simply.

Cantal

In Cantal, cheesemakers utilize pasteurized or raw milk, and the milk determines the name of the finished product. Whereas cantal laitier utilizes pasteurized milk, cantal fermier requires raw milk. With either Salers cows fed on hay Give the milk that is obtained from November 15 to April 15 from the Cantal region. Salers cheese is made from milk from the summertime.

Because the milk isn’t boiled, it shouldn’t be consumed by young children or the elderly. As the crust matures, it usually develops listeria, therefore it’s not a good idea for those with compromised immune systems.

Cheddar

Joseph Harding of Somerset, England, created Cheddar in 1800. He also created a mechanical tool that could chop curds, which saved time because up until then, the procedure had to be done by hand. Additionally, he and his spouse introduced cheddar to Scotland and North America, contributing to its global renown.

Although the town of Cheddar in Somerset County gave rise to the original Cheddar, several locations created their own variations of this well-known cheese. Examples are Orkney Scottish Island Cheddar in Scotland and Grafton Cheddar in Vermont. However, cheddar comes in just three varieties: extra sharp, sharp, and mild.

Cheshire

Known as one of the oldest cheeses in England, shire is a staple food for the British. In the late 1500s, Thomas Muffet’s Health’s Improvements had one of the earliest known mentions. He claimed that Cheshire’s “cheefes” were on par with cheese from Holland in it.

According to the Nantwich Museum, milk supplies were abundant in the summer but scarce in the winter in the Nantwich district. To avoid waste, extra milk supply were made into cheese. One of the preservatives was salt. The cheese’s name was derived from its location because this area was a part of Cheshire County.

Chevre

The name of this cheese comes from the French word “chevre,” which means goat. Goats are hardy creatures that prefer rocky terrain that presents difficulties for sheep and cows. Goat milk proved to be a valuable food source for Moors residing in rocky regions, and chevre originated from there.

Although goat milk was first consumed in France in the 1500s, chevre was not produced in the United States until the 1970s. It is presently produced all over the world and stands out because to its creamy white appearance. Beta carotene does not make it into their milk because goats convert it into the vitamin A that their bodies require.

Colby

Joseph Steinwand of Wisconsin created Colby for the town where his family lived. When Joseph reached sixteen, he began working in the cheese factory his father had built on a plot of land in Colby.

In 1885, Joseph created a softer, creamier cheddar after taking a course in cheesemaking. The majority of people are familiar with this newly popular cheese from Colby Jack as the orange cheese that goes well with Monterey Jack.

Comte

The creamy flavor of Comte, an Alpine cheese named for the French province of Franche-Comte, is largely derived from raw cow’s milk. One of the earliest cheeses to get appellation d’origine controlee (AOC) status was Comte, which was granted in 1958.

Raw milk from French Simmental or Montbeliarde cows that are never fed silage is required to produce Comte. The maximum number of cows per 2.47 acres is 1.3, according to the rules. The outside of the cheese is salted before it aged; the salted milk is never combined with it.

Cotija

Cotija cheese is a hard cheese that is creamy and salty, and it is named after the town of Cotija in the Mexican state of Michoacan. Since many Mexican cheesemakers continue to work using age-old techniques, the final cheese cylinders vary in size. Large amounts of salt were added prior to the fermentation process, which gives it its saltiness.

It’s a crucial component of Mexican elote, a dish in which grilled corn on the cob is coated with seasonings and grated Cotija. It always tastes the same—salty and creamy—and goes well with any Mexican salad, soup, or main course.

Cotswold

The usage of whole milk and cream contributes to the high fat level of double Gloucester. It becomes Cotswold if you add onion and chives. Cotswold stone is a type of Jurassic limestone that gives the name of the golden semi-hard cheese. Cotswold stone matures to a golden hue.

Serve it with fresh bread or wheat crackers on cheese platters. It works well in a variety of baked meals, including macaroni and cheese.

Cottage Cheese

Have you seen the little Miss Muffet sitting there chowing down on her whey and curds? She had cottage cheese on her plate. To make it, curdle low-fat milk; this will produce a creamy texture with tiny curds and a subtle flavor similar to yogurt.

The reason cottage cheese got its name is said to be that the proprietors of the cottages used the leftover milk rather than discarding it. They made it by adding some salt for flavor and some acid, such as vinegar or lemon juice. Eat it on its own or use it in a range of cream cheese recipes.

Cream Cheese

Cream cheese is a mainstay in many families, whether it’s used for cheesecake, frosting on carrot cake, or a big spoonful spread on a bagel. Actually, you can prepare this soft cheese at home by heating whole milk, then mixing with buttermilk, salt, and rennet. To get rid of as much water as possible, wrap it in cheesecloth and press it.

When a dairy worker in New York invented Neufchatel in the late 1800s, he or she noticed that adding heavy cream made the cheese richer. Cream cheese originated. This is a soft cheese that is never matured and is best eaten right away.

Curd Cheese

It’s obvious how curd cheese earned its name from its shape. A by-product of producing cheese, mainly cheddar, are cheese curds, sometimes known as curd cheese. Curds are produced when rennet and milk combine. The usual procedure for creating cheese involves kneading curds and wrapping them in cheesecloth. To release the water, press the formed cheese. Curds are little morsels that are not further processed. They are bite-sized.

Curd cheese is often consumed as poutine, a Canadian dish consisting of fries covered with gravy and curds. You can deep fry them as a treat in Wisconsin, but they taste just as good eaten raw.

Cheese Name Birthplace Type of Milk Flavor
Caerphilly Wales Cow Mild and lemony
Cotswold Germany Cow Creamy
Camembert France Cow Buttery and tangy
Canarejal Spain Sheep Sweet and mushroomy
Cantal France Cow Buttery and nutty
Cheddar England Cow Varies
Cheshire England Cow Milky and salty
Chevre France Goat Tangy
Colby Wisconsin Cow Mild
Comte France Cow Mild and sweet
Cotija Mexico Cow Salty
Cotswald England Cow Oniony
Cottage Cheese Uncertain Cow Mild yogurt notes
Cream Cheese New York Cow Mild and creamy
Curd Cheese Uncertain Cotswold Mild