All we know is that this is made of the whole milk of cows, soured,
and it is not as unusual as the double "h" in its name.

Chiavari
_Italy_

There are two different kinds named for
the Chiavari region, and both are hard:
I. Sour cow's milk, also known as Cacio Romano.
II. Sweet whole milker, similar to Corsican Broccio. Chiavari, the
historic little port between Genoa and Pisa, is more noted as the
birthplace of the barbaric "chivaree" razzing of newlyweds with
its raucous serenade of dishpans, sour-note bugling and such.

Chives cream cheese

Of the world's many fine fresh cheeses further freshened with chives,
there's Belgian Hervé and French Claqueret (with onion added). (_See
both_.) For our taste it's best when the chives are added at home, as
it's done in Germany, in person at the table or just before.

Christalinna
_Canton Graubünden, Switzerland_

Hard; smooth; sharp; tangy.

Christian IX
_Denmark_

A distinguished spiced cheese.