A fresh cream equal to English Devonshire, served more as a dessert
than a dessert cheese. The cream is whipped stiff with egg whites,
drained and eaten with more fresh cream, sprinkled with vanilla and
sugar.

Cremini
_Italy_

Soft, small cream cheese from Cremona, the violin town. And by the
way, art-loving Italians make ornamental cheeses in the form of
musical instruments, statues, still life groups and everything.

Creole
_Louisiana, U.S.A._

Soft, rich, unripened cottage cheese type, made by mixing cottage-type
curd and rich cream.

Crescenza, Carsenza, Stracchino Crescenza, Crescenza Lombardi
_Lombardy, Italy_

Uncooked; soft; creamy; mildly sweet; fast-ripening; yellowish; whole
milk. Made from September to April.

Creuse
_Creuse, France_

A two-in-one farm cheese of skimmed milk, resulting from two different
ways of ripening, after the cheese has been removed from perforated
earthen molds seven inches in diameter and five or six inches high,