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The Complete Book of Cheese by Robert Carlton Brown
page 272 of 464 (58%)

Semihard; double cream; blue mold. Similar to Stilton but creamier and
richer, and made in flatter and broader forms.

Cottslowe
_Cotswold, England_

A brand of cream cheese named for its home in Cotswold, Gloucester.
Although soft, it tastes like hard Cheddar.

Coulommiers Frais, or Petit-Moule
_Ile-de-France, France_

Fresh cream similar to Petit Suisse. (_See_.)

Coulommiers, le, or Brie de Coulommiers
_France_

Also called Petit-moule, from its small form. This genuine Brie is a
pocket edition, no larger than a Camembert, standing only one inch
high and measuring five or six inches across. It is made near Paris
and is a great favorite from the autumn and winter months, when it is
made, on until May. The making starts in October, a month earlier than
most Brie, and it is off the market by July, so it's seldom tasted by
the avalanche of American summer tourists.

Cow cheese

Sounds redundant, and is used mostly in Germany, where an identifying
word is added, such as Berliner Kuhkäse and Alt Kuhkäse: old cow
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