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The Complete Book of Cheese by Robert Carlton Brown
page 271 of 464 (58%)
course.

Cossack
_Caucasus_

Cow or sheep. There are two varieties:
I. Soft, cured in brine and still soft and mild after two months in
the salt bath.
II. Semihard and very sharp after aging in brine for a year or more.

Cotherstone
_Yorkshire, England_

Also known as Yorkshire-Stilton, and Wensleydale No. I. (_See both_.)

Cotrone, Cotronese _see_ Pecorino.

Cotta _see_ Pasta.

Cottage cheese

Made in all countries where any sort of milk is obtainable. In America
it's also called pot, Dutch, and smearcase. The English, who like
playful names for homely dishes, call cottage cheese smearcase from
the German Schmierkäse. It is also called Glumse in Deutschland, and,
together with cream, formed the basis of all of our fine Pennsylvania
Dutch cuisine.

Cottenham or Double Cottenham
_English Midlands_
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