where it has drained for several days:
I. It is salted and turned frequently until very dry and hard.
II. It is ripened by placing in tightly closed mold, lined with straw.
This softens, flavors, and turns it golden-yellow. (_See_ Hay
or Fromage de Foin.)

Creusois, or Guéret
_Limousin, France_

Season, October to June.

Croissant Demi-sel
_France_

Soft, double cream, semisalty. All year.

Crottin de Chavignol
_Berry, France_

Semihard; goat's milk; small; lightly salted; mellow. In season April
to December. The name is not exactly complimentary.

Crowdie, or Cruddy butter
_Scotland_

Named from the combination of fresh sweet milk curds pressed together
with fresh butter. A popular breakfast food in Inverness and the Ross
Shires. When kept for months it develops a high flavor. A similar curd
and butter is made by Arabs and stored in vats, the same as in India,
the land of ghee, where there's no refrigeration.