_Sardinia_

Plastic-curd cheese, made by the Caciocavallo method.

Caskcaval or Kaschcavallo _see_ Feta.

Caspian
_Caucasus_

Semihard. Sheep or cow, milked directly into cone-shaped cloth bag to
speed the making. Tastes tangy, sharp and biting.

Cassaro
_Italy_

Locally consumed, seldom exported.

Castelmagno
_Italy_

Blue-mold, Gorgonzola type.

Castelo Branco, White Castle
_Portugal_

Semisoft; goat or goat and sheep; fermented. Similar to Serra da
Estrella (_see_).

Castillon, or Fromage de Gascony
_France_