Caerphilly
_Wales and England--Devon, Dorset, Somerset & Wilshire_

Semihard; whole fresh milk; takes three weeks to ripen. Also sold
"green," young and innocent, at the age of ten to eleven days when
weighing about that many pounds. Since it has little keeping qualities
it should be eaten quickly. Welsh miners eat a lot of it, think it
specially suited to their needs, because it is easily digested and
does not produce so much heat in the body as long-keeping cheeses.

Caillebottes (Curds)
_France--Anjou, Poitou, Saintonge & Vendée_

Soft, creamy, sweetened fresh or sour milk clabbered with
chardonnette, wild artichoke seed, over slow fire. Cut in lozenges and
served cold not two hours after cooking. Smooth, mellow and aromatic.
A high type of this unusual cheese is Jonchée (_see_). Other cheeses
are made with vegetable rennet, some from similar thistle or cardoon
juice, especially in Portugal.

Caille de Poitiers _see_ Petits pots.

Caille de Habas
_Gascony, France_

Clabbered or clotted sheep milk.

Cajassou
_Périgord, France_