arry come-on names to make the customers think they are
getting something from Olde England or some aristocratic private club.
All are described as "tangy."

Originally butter went into the better clubs which were sold in small
porcelain jars, but in these process days they are wrapped in smaller
tin foil and wax-paper packets and called "snappy."

Cocktail Cheeses

Recommended from stock by Phil Alpert's "Cheeses of all Nations"
stores:

Argentine aged Gruyere
Canadian d'Oka
French Bleu
Brie
Camembert
Fontainebleu
Pont l'Eveque
Port du Salut
Roblochon
Roquefort
Grecian Feta
Hungarian Brinza
Polish Warshawski Syr
Rumanian Kaskaval
Swiss Schweizerkaese
American Cheddar in brandy
Hopi Indian

Coeur a la Creme
_Burgundy, France_

This becomes Fromage a la Creme II (_see_) when served with sugar, and
it is also called a heart of cream after being molded into that
romantic shape in a wicker or willow-twig basket.

Coeurs d'Arras
_Artois, France_

These hearts of Arras are soft, smooth, mellow, caressingly rich with
the cream of Arras.

Coffee-flavored cheese

Just as the Dutch captivated coffee lovers all over the world with
their coffee-flavored candies, Haagische Hopjes, so the French with
Jonchee cheese and Italians with Ricotta satisfy the universal craving
by putting coffee in for flavor.

Coimbra
_Portugal_

Goat or cow; semihard; firm; round; salty; sharp. Not only one of
those college-educated cheeses but a postgraduate one, bearing the
honored name of Portugal's ancient academic center.

Colby
_U.S.A._

Similar to Cheddar, but of softer body and more open texture. Contains
more moisture, and doesn't keep as well as Cheddar.

College-educated

Besides Coimbra several countries have cheeses brought out by their
colleges. Even Brazil has one in Minas Geraes and Transylvania another
called Kolos-Monostor, while our agricultural colleges in every big
cheese state from California through Ames in Iowa, Madison in
Wisconsin, all across the continent to Cornell in New York, vie with
one another in turning out diploma-ed American Cheddars and such of
high degree. It is largely to the agricultural colleges that we owe
the steady improvement in both quality and number of foreign
imitations since the University of Wisconsin broke the curds early in
this century by importing Swiss professors to teach the high art of
Emmentaler.

Colwick _see_ Slipcote.

Combe-air
_France_

Small; simi