Available all year. _See_ la Cendrée.

Cendré de la Brie
_Ile-de-France, France_

Fall and winter Brie cured under the ashes, season September to May.

Cendré Champenois or Cendré des Riceys
_Aube & Marne, France_

Made and eaten from September to June, and ripened under the ashes.

Cendré Olivet _see_ Olivet.

Cenis _see_ Mont Cenis.

Certoso Stracchino
_Italy, near Milan_

A variety of Stracchino named after the Carthusian friars who have
made it for donkey's years. It is milder and softer and creamier than
the Taleggio because it's made of cow instead of goat milk, but it has
less distinction for the same reason.

Ceva
_Italy_

Soft veteran of Roman times named from its town near Turin.

Chabichou