Cancoillotte, Cancaillotte, Canquoillotte, Quincoillotte, Cancoiade,
Fromagère, Tempête and "Purée" de fromage tres fort _Franche-Comté,
France_

Soft; sour milk; sharp and aromatic; with added eggs and butter and
sometimes brandy or dry white wine. Sold in attractive small molds and
pots. Other sharp seasonings besides the brandy or wine make this one
of the strongest of French strong cheeses, similar to Fromage Fort.

Canestrato
_Sicily, Italy_

Hard; mixed goat and sheep; yellow and strong. Takes one year to
mature and is very popular both in Sicily where it is made to
perfection and in Southern Colorado where it is imitated by and for
Italian settlers.

Cantal, Fromage de Cantal, Auvergne or Auvergne Bleu; also Fourme and
La Tome.
_Auvergne, France_

Semihard; smooth; mellow; a kind of Cheddar, lightly colored lemon;
yellow; strong, sharp taste but hardly any smell. Forty to a
hundred-twenty pound cylinders. The rich milk from highland pastures
is more or less skimmed and, being a very old variety, it is still
made most primitively. Cured six weeks or six months, and when very
old it's very hard and very sharp. A Cantal type is Laguiole or
Guiole.