Cheese that starts with C -List of Cheese Names

Welcome to the website of Cheese that starts with C, a project that aims to explore and celebrate the diversity and richness of the world’s cheese. Here you will find information, resources, and examples of cheese that begin with the letter C, from Cabrales to Cypriot Halloumi. Whether you are a cheese lover, a cheese maker, a cheese enthusiast, or just curious, we hope you will enjoy learning about these cheese and their origins.

Cheese is one of the most popular and versatile foods in the world, with thousands of varieties that differ in taste, texture, appearance, and production methods. Cheese can be made from the milk of various animals, such as cows, sheep, goats, buffaloes, camels, and yaks. Cheese can also be made from plant-based sources, such as nuts, seeds, and soy. Cheese can be classified into different types, such as hard, semi-hard, soft, fresh, blue, and processed

List Of Cheese that starts with C

  • Cabrales
  • Caciotta
  • Croghan
  • Cheddaring
  • Castigliano
  • Cachaille
  • Cathelain
  • Caciocavallo
  • Comté
  • Chabichou
  • Cerney
  • Cabecou
  • Crowdie
  • Chabichou du Poitou
  • Cottage Cheese
  • Crescenza
  • Crowley
  • Colby
  • Caprino
  • Camembert
  • Caquelon
  • Cambazola
  • Casciotta d’Urbino
  • Cachet
  • Caerphilly
  • Creamline
  • Cream Cheese
  • Cornish Yarg
  • Caciobufala
  • Caravane
  • Coverdale
  • Cheshire
  • Chevres
  • Cotija
  • Comte
  • Cashel Blue
  • Coolea
  • Castelmagno
  • Chevre
  • Cheddar
  • Coulommiers
  • Cold Pack

Cheese starting with C Here are brief descriptions for each of the listed languages

  1. Cabrales: A Spanish blue cheese with a strong flavor, traditionally made from cow, goat, or sheep milk.
  2. Caciotta: An Italian cheese, often mild and made from cow, sheep, or goat milk, depending on the region.
  3. Croghan: An Irish cheese with a semi-soft texture and a mild, nutty taste.
  4. Cheddaring: A cheese-making process involving stacking and turning curds to create a unique texture, commonly associated with Cheddar.
  5. Castigliano: An Italian cheese known for its hard texture and distinctive flavor.
  6. Cachaille: A French cheese with a creamy texture and a taste influenced by the Alpine region.
  7. Cathelain: A French cheese with a bloomy rind, offering a rich and creamy interior.
  8. Caciocavallo: An Italian stretched-curd cheese often shaped like a gourd, with a mild taste.
  9. Comté: A French cheese with a firm texture and a complex, nutty flavor, aged for various periods.
  10. Chabichou: A French goat cheese with a creamy texture and a slightly sharp taste.
  11. Cerney: A British goat cheese with an ash-coated rind, contributing to its appearance and flavor.
  12. Cabecou: A French cheese often made from goat milk, featuring a creamy texture.
  13. Crowdie: A Scottish cheese with a crumbly texture and a fresh, tangy flavor.
  14. Chabichou du Poitou: A French goat cheese with a wrinkled rind and a creamy interior.
  15. Cottage Cheese: Fresh cheese made from curds that are drained but not pressed, known for its curdy texture.
  16. Crescenza: An Italian cheese with a soft, spreadable texture and a mild, milky flavor.
  17. Crowley: An American cheese with a mild taste and a texture suitable for melting.
  18. Colby: A milder American cheese similar to Cheddar, often used in sandwiches and snacks.
  19. Caprino: An Italian goat cheese with a smooth texture and a delicate flavor.
  20. Camembert: A French cheese with a creamy, bloomy rind and a rich, earthy flavor.
  21. Caquelon: A type of Swiss fondue pot, but not a cheese itself.
  22. Cambazola: A German blue cheese with a creamy texture, combining characteristics of Camembert and Gorgonzola.
  23. Casciotta d’Urbino: An Italian cheese made from a blend of sheep and cow milk, often aged.
  24. Cachet: A French cheese with a natural rind, aged to develop a complex flavor.
  25. Caerphilly: A Welsh cheese with a crumbly texture and a mild, tangy taste.
  26. Creamline: The natural separation of cream from milk in fresh, non-homogenized dairy products.
  27. Cream Cheese: A soft, spreadable cheese with a mild flavor, commonly used in both sweet and savory dishes.
  28. Cornish Yarg: A British cheese wrapped in nettles, imparting a unique flavor to the semi-hard interior.
  29. Caciobufala: An Italian water buffalo milk cheese, often with a mozzarella-like texture.
  30. Caravane: A Canadian cheese with a firm texture and a rich, nutty taste.
  31. Coverdale: An English cheese with a firm texture and a mellow flavor.
  32. Cheshire: An English cheese with a crumbly texture and a tangy taste.
  33. Chevres: A term broadly referring to cheeses made from goat milk.
  34. Cotija: A Mexican cheese with a crumbly texture, often used in cooking and salads.
  35. Comte: A French cheese similar to Gruyère, with a firm texture and a nutty flavor.
  36. Cashel Blue: An Irish blue cheese with a creamy texture and a mild, blue flavor.
  37. Coolea: An Irish Gouda-style cheese with a smooth texture and a nutty taste.
  38. Castelmagno: An Italian cheese with a crumbly texture and a strong, tangy flavor.
  39. Chevre: French for goat, often used to describe goat cheese varieties.
  40. Cheddar: A widely popular cheese with a range of flavors, textures, and ages.
  41. Coulommiers: A French cheese with a creamy texture, similar to Brie but smaller in size.
  42. Cold Pack: A type of cheese spread made without heat, preserving a soft and spreadable consistency.

These descriptions provide a glimpse into the diverse world of cheeses, each with its unique characteristics and cultural influences.

Certainly! Here’s a list of popular cheeses that start with the letter C:

  1. Cheddar: A versatile and widely enjoyed cheese with variations ranging from mild to sharp.
  2. Camembert: A French cheese with a creamy, bloomy rind and a rich, earthy flavor.
  3. Gouda: A Dutch cheese known for its smooth texture and mild, nutty taste.
  4. Parmesan (Parmigiano-Reggiano): An Italian hard cheese with a sharp, savory flavor, often grated over dishes.
  5. Brie: A soft French cheese with a creamy texture and a mild, buttery taste.
  6. Blue Cheese: A category of cheese characterized by blue veins or spots, offering a strong and distinctive flavor.
  7. Swiss (Emmental/Gruyère): Swiss cheese varieties known for their characteristic holes and nutty flavor.
  8. Feta: A crumbly Greek cheese made from sheep or goat milk, often used in salads.
  9. Mozzarella: An Italian cheese with a mild taste and a stretchy, melty texture, commonly used on pizzas.
  10. Roquefort: A French blue cheese made from sheep milk, known for its tangy flavor.
  11. Ricotta: An Italian whey cheese with a mild, slightly sweet taste, often used in both sweet and savory dishes.
  12. Provolone: An Italian semi-hard cheese with a smooth texture and a mild, tangy flavor.
  13. Colby: An American cheese similar to Cheddar, often used in sandwiches and snacks.
  14. Manchego: A Spanish sheep’s milk cheese with a firm texture and a nutty taste.
  15. Comté: A French cheese with a firm texture and a complex, nutty flavor, aged for various periods.
  16. Cottage Cheese: Fresh cheese made from curds that are drained but not pressed, known for its curdy texture.
  17. Caciocavallo: An Italian stretched-curd cheese often shaped like a gourd, with a mild taste.
  18. Caciotta: An Italian cheese, often mild and made from cow, sheep, or goat milk, depending on the region.
  19. Cambozola: A German blue cheese with a creamy texture, combining characteristics of Camembert and Gorgonzola.
  20. Cashel Blue: An Irish blue cheese with a creamy texture and a mild, blue flavor.
  21. Cabot Clothbound Cheddar: An American Cheddar cheese with a crumbly texture and complex flavor.
  22. Caerphilly: A Welsh cheese with a crumbly texture and a mild, tangy taste.
  23. Chaource: A French cheese with a soft, creamy interior and a bloomy rind.
  24. Cheshire: An English cheese with a crumbly texture and a tangy taste.
  25. Chèvre: French for goat, often used to describe goat cheese varieties.
  26. Cypress Grove Humboldt Fog: An American goat cheese with a distinctive layer of edible vegetable ash.
  27. Cotija: A Mexican cheese with a crumbly texture, often used in cooking and salads.
  28. Cabecou: A French cheese often made from goat milk, featuring a creamy texture.
  29. Caprino: An Italian goat cheese with a smooth texture and a delicate flavor.
  30. Crottin de Chavignol: A French goat cheese with a nutty flavor, often enjoyed when aged.

These cheeses represent a diverse range of flavors, textures, and cultural influences, showcasing the rich variety found in the world of cheese.

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