Similar to Gorgonzola, made in Bergamo.

Cambrai _see_ Boulette.

Cambridge, or York
_England_

Soft; fresh; creamy; tangy. The curd is quickly made in one hour and
dipped into molds without cutting to ripen for eating in thirty hours.

Camembert _see_ Chapter 3.

"Camembert"
_Germany, U.S. & elsewhere_

A West German imitation that comes in a cute little heart-shaped box
which nevertheless doesn't make it any more like the Camembert
_véritable_ of Normandy.

Camosun
_U.S.A._

Semisoft; open-textured, resembling Monterey. Drained curd is pressed
in hoops, cheese is salted in brine for thirty hours, then coated
with paraffin and cured for one to three months in humid room at 50°
to 60° F.

Canadian Club
_see_ Cheddar Club.