Cheeses That Start With C


From the velvety richness of Camembert to the bold versatility of Cheddar, these cheeses offer a world of flavors and textures to delight your palate. Get ready to satisfy your cravings with these cheeses that start the letter “C”.

1. Camembert

Camembert is a soft, creamy cheese that originated in France. It is made from cow’s milk and has a bloomy rind. The cheese has a rich, buttery flavor with earthy and mushroom-like undertones. Its texture is soft and spreadable when ripe, and it becomes increasingly creamy as it ages. Camembert is often enjoyed on its own or paired with crusty bread, fresh fruits, or crackers. It can also be used in various culinary applications, such as melted in sandwiches or baked in pastries. Camembert is a popular choice for cheese boards and is cherished for its indulgent taste and velvety texture.

2. Cheddar

Cheddar is a widely popular cheese that originated in the village of Cheddar in Somerset, England. It is a semi-hard cheese made from cow’s milk. Cheddar has a smooth, firm texture and a distinct flavor that ranges from mild and creamy to sharp and tangy, depending on its age. The cheese is often aged for varying periods, with longer aging resulting in a more pronounced flavor. Cheddar is versatile and can be enjoyed on its own, shredded in sandwiches, melted in dishes like macaroni and cheese, or grated over salads. Its versatility, wide availability, and range of flavors make Cheddar a beloved cheese worldwide.

3. Colby

Colby is a semi-hard cheese that originated in the United States. It is made from cow’s milk and has a mild, slightly sweet flavor. Colby is similar to Cheddar in texture and appearance, but it is typically milder in taste. The cheese has a smooth and creamy texture, making it easy to slice and melt. Colby is often used in sandwiches, burgers, and as a topping for nachos. It pairs well with fruits, crackers, and bread. Colby is a popular choice for those who prefer a milder cheese with a smooth and creamy texture and it is named after the city of Colby in Wisconsin.

4. Cotija

Cotija is a crumbly, aged cheese that originates from Mexico. It is traditionally made from cow’s milk and has a salty and tangy flavor. Cotija cheese is often used as a topping in Mexican cuisine, adding a rich and savory element to dishes such as tacos, salads, and grilled corn. It has a dry and crumbly texture, similar to feta cheese. Cotija is known for its strong flavor and is typically grated or crumbled over dishes to add a burst of saltiness and complexity. Whether used as a garnish or a key ingredient, Cotija cheese brings a distinct taste to Mexican-inspired dishes.

5. Comté

Comté is a renowned French cheese that hails from the Franche-Comté region. It is made from unpasteurized cow’s milk and has a firm, dense texture. This artisanal cheese undergoes a meticulous aging process, ranging from several months to several years, resulting in a complex flavor profile. Comté is characterized by a nutty, fruity taste with hints of caramel and a subtle earthy undertone. The cheese showcases a beautiful golden color and boasts a smooth, creamy texture that melts in the mouth. Comté is highly versatile and can be enjoyed on a cheese board, grated in dishes like quiches or gratins, or savored with fresh bread and fruits. Its exceptional quality and exceptional taste have earned Comté a well-deserved reputation as one of the finest cheeses in the world.

6. Cantal

Cantal is a semi-hard cheese that originates from the Auvergne region of France. It is crafted from cow’s milk and comes in two varieties: Cantal Jeune (young) and Cantal Entre-Deux (mature). Cantal Jeune is aged for about a month and has a mild, buttery flavor with a supple texture. On the other hand, Cantal Entre-Deux is aged for several months, developing a stronger, more pronounced taste with a firm and crumbly texture. Both variations of Cantal exhibit a creamy, ivory-colored interior with a natural rind. This versatile cheese is suitable for various culinary uses, from slicing in sandwiches to grating over soups and salads. Cantal’s distinct taste and textures make it a beloved choice among cheese enthusiasts.

7. Casu marzu

Casu marzu is a unique and intriguing cheese that originates from Sardinia, Italy. It is an unpasteurized sheep’s milk cheese that is purposely infested with live insect larvae, specifically cheese flies. The larvae promote fermentation and create a highly soft and decomposed texture in the cheese. Casu marzu is known for its pungent aroma and intense, complex flavor profile. It is an acquired taste and is often described as strong, tangy, and slightly spicy. Due to the potential health risks associated with consuming live insects, the production and sale of Casu marzu are illegal in many countries. However, for those who dare to experience this unusual delicacy, it offers a truly distinctive and adventurous culinary experience.

8. Cabrales

Cabrales is a Spanish blue cheese that originates from the Asturias region. It is crafted from a combination of cow’s, sheep’s, and goat’s milk, giving it a rich and robust flavor. Cabrales is typically aged in natural limestone caves, allowing the cheese to develop its distinctive blue veins and strong, tangy taste. It has a crumbly texture and a slightly spicy, salty flavor with hints of grass and herbs. Cabrales is often enjoyed on its own or paired with crusty bread, dried fruits, or honey. Its intense and complex character has earned it a reputation as one of the most celebrated blue cheeses in the world.

9. Caciocavallo

Caciocavallo is a traditional Italian cheese that is typically made from cow’s milk. Its name, which translates to “cheese on horseback,” refers to the traditional method of aging the cheese by tying two rounds together and hanging them over a wooden beam to ripen. The cheese has a firm and elastic texture with a pale yellow interior. Caciocavallo has a mild, slightly tangy flavor that becomes more pronounced as it ages. It can be enjoyed on its own or used in cooking, such as grating over pasta or melting on sandwiches. Caciocavallo is a versatile cheese that offers a delightful combination of taste and texture.

10. Caerphilly

Caerphilly is a crumbly white cheese that originates from Wales. It is made from cow’s milk and has a slightly tangy and lemony flavor. The cheese has a firm but creamy texture with a natural rind. Caerphilly is often young and fresh, and it becomes drier and more crumbly as it ages. It is a versatile cheese that can be sliced and enjoyed on its own, used in sandwiches, or crumbled over salads. Caerphilly pairs well with fruits, bread, and crackers, making it a delightful addition to any cheese platter.

11. Caprino

Caprino is an Italian cheese that is made from goat’s milk. It is known for its creamy texture and delicate flavor. Caprino can vary in taste depending on its aging, ranging from mild and fresh to more intense and tangy. The cheese has a white or pale yellow color and a smooth and velvety texture. Caprino is often enjoyed on its own or used as a spread on bread and crackers. It can also be crumbled over salads or melted into pasta dishes. Caprino’s distinct flavor and creamy consistency make it a favorite among goat cheese enthusiasts.

12. Carré de l’Est

Carré de l’Est is a soft, washed-rind cheese that originated in Lorraine the eastern part of France. It is made from cow’s milk and has a square shape, hence its name, which translates to “square of the East.” The cheese has a creamy, buttery flavor with a hint of nuttiness. It has a pale yellow interior and a distinctive orange rind, which is a result of the cheese being washed during the aging process. Carré de l’Est has a smooth and velvety texture that becomes runnier as it matures. It is often enjoyed with crusty bread and pairs well with a variety of fruits and nuts. Carré de l’Est is a delightful cheese that showcases the craftsmanship and flavor of the eastern French region.

13. Cashel Blue

Cashel Blue is a creamy and semi-soft blue cheese that originates from Ireland. It is made from cow’s milk and has a distinctive blue veining running through its ivory-colored paste. The cheese has a rich and buttery flavor with a hint of tanginess from the blue mold. Cashel Blue has a smooth and creamy texture that melts in the mouth, making it a delight to savor. It pairs well with fruits, crackers, and crusty bread. This award-winning Irish cheese is a testament to the craftsmanship and quality of Irish cheesemaking.

14. Chevre

Chevre, which translates to “goat” in French, refers to a wide variety of goat cheese made around the world. It is known for its fresh, tangy, and slightly acidic flavor. Chevre can come in various forms, including logs, rounds, or crumbles. The cheese has a creamy and spreadable texture when young, and it becomes firmer and more pungent as it ages. Chevre is a versatile cheese that can be enjoyed on its own, crumbled over salads, spread on bread, or used in cooking and baking. Its distinct flavor and unique characteristics make it a favorite among goat cheese enthusiasts.

15. Crottin de Chavignol

Crottin de Chavignol is a classic French goat cheese that is named after the village of Chavignol in the Loire Valley. It is a small-sized cheese with a dense and creamy texture. The cheese has a nutty and slightly acidic flavor that intensifies as it ages. Crottin de Chavignol is often enjoyed on its own or paired with a variety of accompaniments such as honey, nuts, or dried fruits. It can also be used in salads, melted on toast, or baked in tarts. This artisanal goat cheese is highly regarded for its complex flavors and has received protected designation of origin (PDO) status in France.

16. Coulommiers

Coulommiers is a soft-ripened cheese that hails from the Île-de-France region in France. It is similar to Brie but smaller in size. Made from cow’s milk, Coulommiers has a bloomy rind and a creamy, velvety interior. The cheese has a mild and buttery flavor with subtle hints of earthiness. Coulommiers is often enjoyed at room temperature, allowing the cheese to develop its full flavor and texture. It pairs well with crusty bread, fruits, and preserves. Coulommiers is a versatile cheese that can be a delightful addition to a cheese plate or used as an ingredient in various culinary creations.

17. Crowdie

Crowdie is a traditional Scottish cheese that is made from cow’s milk. It is a fresh cheese with a crumbly and slightly grainy texture. Crowdie has a mild and tangy flavor with hints of acidity. It is often used as a topping for oatcakes, bread, or scones and can be mixed with herbs or spices to add extra flavor. This versatile cheese can also be incorporated into savory dishes or used as a filling for desserts. With its simplicity and unique taste, Crowdie is a beloved cheese in Scottish cuisine.

18. Cuajada

Cuajada is a traditional Spanish cheese that is made from coagulated milk. It is similar to cottage cheese in texture but has a milder flavor. Cuajada can be made from various types of milk, including cow’s, goat’s, or sheep’s milk. The cheese is typically served fresh and is enjoyed with honey, jam, or fruit preserves. Cuajada is also used in desserts or as a filling for pastries. Its delicate flavor and creamy texture make it a delightful addition to Spanish cuisine.

19. Curworthy

Curworthy is an English cheese that is made in the county of Devon. It is a hard cheese with a firm and dense texture. Curworthy has a rich and nutty flavor with subtle hints of sweetness. The cheese is often aged for several months, allowing it to develop its unique characteristics. Curworthy is enjoyed on cheese platters, grated over dishes, or melted in recipes. It pairs well with fruits, crackers, and a variety of beverages. Curworthy cheese is a testament to the traditional cheesemaking heritage of Devon and is celebrated for its robust flavor.

21. Cypriot Halloumi

Cypriot Halloumi is a traditional cheese originating from Cyprus. It is a semi-hard, brined cheese made from a mixture of goat’s and sheep’s milk, or sometimes cow’s milk. Halloumi has a unique characteristic that sets it apart from other cheeses – it has a high melting point, which allows it to be grilled or fried without losing its shape. The cheese has a slightly salty flavor and a firm yet chewy texture. Halloumi is often enjoyed as a grilled cheese, served alongside fresh vegetables, or used in salads. Its versatility and ability to hold its shape make it a popular choice for cooking.

22. Cana de Cabra

Cana de Cabra, also known as “Cana de Oveja,” is a Spanish cheese from Murcia. It is a soft-ripened cheese made from raw goat’s milk and it has a bloomy rind and a creamy interior. Cana de Cabra has a mild and delicate flavor, with subtle hints of acidity. The cheese is often enjoyed on its own or spread on crackers and bread. It pairs well with fruits and honey, making it a delightful addition to a cheese platter. Cana de Cabra is beloved for its smooth texture and balanced flavor.

23. Canadian Cheddar

Canadian Cheddar is a type of cheese produced in Canada, following the traditional methods of cheddar cheese making. It is a firm cheese made from cow’s milk and has a smooth and slightly crumbly texture. Canadian Cheddar offers a range of flavors, from mild and creamy to sharp and tangy, depending on its age. The cheese is often aged for varying periods, allowing it to develop its unique flavor profile. Canadian Cheddar is a versatile cheese used in various dishes such as sandwiches, macaroni and cheese, and cheese platters. It is a beloved choice among cheese enthusiasts for its consistent quality and distinct taste.

24. Canastra Cheese

Canastra cheese, also known as Queijo Canastra, is a traditional Brazilian cheese hailing from the region of Serra da Canastra. It is an artisanal cheese made from raw cow’s milk. Canastra cheese has a unique flavor profile characterized by its tangy and slightly acidic notes. The texture varies from semi-soft to firm, depending on the aging process. It is commonly enjoyed on its own or paired with fruits, cured meats, and bread. Canastra cheese is highly regarded for its distinctive taste, which reflects the terroir of the region it comes from.

25. Cancoillotte

Cancoillotte, also known as cancoyotte, is a traditional French cheese originating from the region of Franche-Comté. It is a soft and creamy cheese made from either cow’s milk or a combination of cow’s and goat’s milk. Cancoillotte has a smooth and spreadable consistency, often referred to as a “melted” cheese. It has a delicate flavor with a hint of saltiness and is commonly enjoyed as a spread on bread or used in cooking. Cancoillotte is a beloved cheese in French cuisine, known for its unique texture and flavor.

26. Canestrato

Canestrato is a traditional Italian cheese that originates from several Italian regions, including Abruzzo, Apulia, Sicily, and Basilicata. It is a firm, aged cheese made from sheep’s milk or a combination of sheep’s and goat’s milk. Canestrato is known for its distinctive basket-weave pattern on the rind, which is formed during the aging process. The cheese has a robust, nutty flavor with a hint of sweetness. It has a firm and slightly crumbly texture, making it ideal for grating. Canestrato is often used as a flavorful addition to pasta dishes, salads, and risottos. Its unique appearance and rich taste make it a cherished cheese in Italian cuisine.

27. Cantal

Cantal is a French uncooked cheese that originated in the Auvergne region. It is a semi-hard cheese made from cow’s milk and has a natural rind. The cheese has a smooth and creamy texture with a subtle earthy flavor. Cantal is often described as having a nutty and slightly tangy taste. It is aged for different periods, ranging from young and mild to mature and robust. This versatile cheese can be enjoyed on its own, sliced in sandwiches, melted in dishes, or grated over gratins and soups. Cantal is a staple in French cuisine, appreciated for its well-balanced flavor and smooth texture.

28. Cap Cressy

Cap Cressy is a semi-soft cheese produced in the Cressy-sur-Somme region of France. It is made from cow’s milk and has a bloomy rind. The cheese has a delicate and creamy texture, and its flavor profile is characterized by a balance of sweetness and tanginess. Cap Cressy is often enjoyed as a table cheese, accompanied by crusty bread, fresh fruits, or even a drizzle of honey. It pairs well with light and fruity wines, making it a delightful addition to a cheese board or a cheese platter.

29. Cape Vessey

Cape Vessey is an artisanal cheese made in Prince Edward County, Ontario, Canada. It is a washed-rind cheese made from cow’s milk and has a creamy and supple texture. The cheese offers a rich and buttery flavor with earthy undertones. Cape Vessey is aged for a few weeks, allowing it to develop its distinctive characteristics. It can be enjoyed on its own or paired with crusty bread, fruits, or even charcuterie. This Canadian cheese showcases the craftsmanship of the local cheesemakers and captures the flavors of the region.

30. Capra al Fieno

Capra al Fieno, which translates to “goat cheese with hay,” is an Italian cheese made from goat’s milk. It is a semi-soft cheese with a bloomy rind, often covered in hay during the aging process. The cheese has a creamy and slightly tangy flavor, with hints of herbs and grass from the hay. Capra al Fieno has a smooth and velvety texture that melts in the mouth. It pairs well with fruits, crackers, and honey, and can be enjoyed on its own or used in various culinary preparations. This unique cheese showcases the essence of Italian cheesemaking traditions.

31. Capra al Pepe

Capra al Pepe, also known as “goat cheese with pepper,” is an Italian cheese made from goat’s milk. It is a semi-soft cheese with a bloomy rind and is coated with a layer of crushed black peppercorns. The cheese has a creamy and slightly tangy flavor, complemented by the spicy and aromatic notes of the pepper. Capra al Pepe has a smooth and luscious texture that blends well with the peppery kick. It is often enjoyed on its own or paired with crusty bread, salads, or charcuterie. This cheese offers a delightful balance of flavors and textures, creating a unique culinary experience.


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Simon

Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.
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