12 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
CHESHIRE-STILTON 
Thifl is a combination of the Cheshire and Stilton varieties of cheese, in which 
the general characteristics of the size, shape, and manufacture of the Cheshire 
are retained, and a growth of the mold peculiar to Stilton is obtained. The mold 
is produced by keeping out each day a small portion of curd and mixing it with 
some in which the mold is growing well. 
CHHANA 
This is a sour-milk cheese made in Asia from whole milk of cows. 
CHIAVARI 
This is a sour-milk cheese made in the region of Chiavari, Italy, from whole 
milk of cows. It is also known as Cacio Romano. A hard, rennet cheese made 
in the same region is also known by this name. 
CLUB 
This cheese very probably originated in the United States. It is prepared 
usually from well-ripened Cheddar cheese by grinding it very fine and mixing 
with butter, condiments, spirits, etc. In the past, when prepared commercially, 
it has been put into small porcelain jars. At the present time much of it is 
wrapped in waxed paper and foil and is called ''Snappy" cheese. Sometimes 
pimentos are mixed with this cheese, when it is called pimento cheese. The 
Factories add no butter in the standard brands of Club cheese. 
COMMISSION 
Commission cheese is made in the Province of North Holland and also in 
Friesland from slightly skimmed milk in the same manner as Edam. The fat 
content in the dry substance is at least 40 per cent. The shape is the same as 
Edam cheese but the v T eight about twice as much, one cheese weighing about 
8 pounds. In general the cheese is darker in color. 
COOKED 
This kind of cheese is so called because in its manufacture the curd is heated 
to the melting point. It is also known as Pennsylvania pot cheese. It is made 
from fresh curd prepared by breaking up and heating the curd of sour, clab- 
bered milk. When cooled sufficiently the curd is placed in a receptacle and 
allowed to stand for three or four days until it has become colored throughout. 
It is then put into a kettle over a fire; salt, milk, and usually caraway seed are 
added, and the whole is stirred vigorously until it becomes of the consistency of 
thick molasses, or until it strings when a spoon is withdrawn from it. The 
mass can then be put into molds to remain until it becomes cold, or placed in a 
vessel for keeping. It gets hard with cooling and will retain the shape of the 
mold. 
Cooked cheese, made in northern Germany, is called Topfen, and a similar 
product made in Sardinia is called Freisa, and Paneddas. The same kind of 
cheese made in Belgium is called Belgian cooked cheese. Similar kinds are 
made in other countries. 
COTHERSTONE 
This is a rennet cows' milk cheese made in Yorkshire, England, and resembles 
the well-known Stilton cheese of that country. It is a local product manufac- 
tured only on a small scale. It has also been known as Yorkshire-Stilton. 
COTTAGE CHEESE 
This is a sour-milk cheese made extensively in this country, where it is often 
called Dutch cheese, or smearcase. It is a highly nutritious and palatable food, 
made both on the farm and in the factory. It is advisable to pasteurize the skim 
milk in order to obtain a food free from all danger of disease-producing bacteria 
as well as to provide more favorable conditions for the manufacture of a uniform, 
high-quality cheese. 
When the cheese is made on a small scale a little starter is added to the milk, 
which is then set away at 75° F. to curdle. After the curd is thoroughly clabbered 
it la cut, stirred, and gradually heated to 100° and held at this temperature for 
