Cachet d'Entrechaux, le, or Fromage Fort du Ventoux

_Provence Mountains, France_

Semihard; sheep; mixed with brandy, dry white wine and sundry
seasonings. Well marinated and extremely strong. Season May to
November.

Caciocavallo
_Italy_

"Horse Cheese." The ubiquitous cheese of classical greats, imitated
all around the world and back to Italy again. _See_ Chapter 3.

Caciocavallo Siciliano
_Sicily, also in U.S.A._

Essentially a pressed Provolone. Usually from cow's whole milk, but
sometimes from goat's milk or a mixture of the two. Weight between
17-1/2 and 26 pounds. Used for both table cheese and grating.

Cacio Fiore, or Caciotta
_Italy_

Soft as butter; sheep; in four-pound square frames; sweetish; eaten
fresh.

Cacio Pecorino Romano _see_ Pecorino.

Cacio Romano _see_ Chiavari.