rmenia_

Soft; pot; flaky; creamy.

Cheddar _see_ Chapter 3.

Cheese bread
_Russia and U.S.A._

For centuries Russia has excelled in making a salubrious cheese bread
called Notruschki and the cheese that flavors it is Tworog. (_See
both_.) Only recently Schrafft's in New York put out a yellow, soft
and toothsome cheese bread that has become very popular for toasting.
It takes heat to bring out its full cheesy savor. Good when overlaid
with cheese butter of contrasting piquance, say one mixed with
Sapsago.

Cheese butter

Equal parts of creamed butter and finely grated or soft cheese and
mixtures thereof. The imported but still cheap green Sapsago is not to
be forgotten when mixing your own cheese butter.

Cheese food
_U.S.A._

"Any mixtures of various lots of cheese and other solids derived from
milk with emulsifying agents, coloring matter, seasonings, condiments,
relishes and water, heated or not, into a homogeneous mass."
(A long and kind word for a homely, tasteless, heterogeneous mess.)
From an advertisement

Cheese hoppers _see_ Hoppers.

Cheese mites _see_ Mites.

Cheshire and Cheshire imitations _see_ with Cheddar in
Chapter 3.

Cheshire-Stilton
_England_

In making this combination of Cheshire and Stilton, the blue mold
peculiar to Stilton is introduced in the usual Cheshire process by
keeping out each day a little of the curd and mixing it with that in
which the mold is growing well. The result is the Cheshire in size and
shape and general characteristics but with the blue veins of Stilton,
making it really a Blue Cheddar. Another combination is
Yorkshire-Stilton, and quite as distinguished.

Chester
_England_

Another name for Cheshire, used in France where formerly some was
imported to make the visiting Britishers feel at home.

Chevalier
_France_

Curds sweetened with sugar.

Chevelle
_U.S.A._

A processed Wisconsin.

Chevre _see_ Fromages.

Chevre de Chateauroux _see_ Fromages.

Chevre petit _see_ Petits Fromages.

Chevre, Tome de _see_ Tome.

Chevretin
_Savoy, France_

Goat; small and square. Named after the mammy nanny, as so many are.

Chevrets, Ponta & St. Remy
_Bresse & Franche-Comte, France_

Dry and semi-dry; crumbly; goat; small squares; lightly salted. Season
December to April. Such small goat cheeses are named in the plural in
France.

Chevretons du Beaujolais a la creme, les
_Lyonnais, France_

Small goat-milkers served with cream. This is a fa