Step into the captivating world of cheeses that begin with “C”! From the creamy and iconic Camembert to the tangy and bold Cabrales, this alphabetical guide showcases an incredible variety of flavours, textures and traditions.
Whether you’re curious about popular favourites like Cheddar or intrigued by unique artisanal options like Crottin de Chavignol, this list is a cheese lover’s dream. Perfect for expanding your palate, building a diverse cheese board, or simply exploring global cheese culture—let the journey through “C” cheeses begin!
SEE ALSO: Our complete cheese index from “A” to “Z” →
Cheese Names Starting with “C”
Here’s a list of cheeses starting with “C”:
Cabrales
A Spanish blue cheese made from a mix of cow’s, goat’s, and sheep’s milk, strong and tangy.
Caciocavallo
An Italian stretched-curd cheese, semi-hard with a sharp, salty flavour.
Caciotta
A mild Italian cheese, semi-soft and creamy, made from cow’s, sheep’s, or goat’s milk.
Caerphilly
A British cheese, crumbly and tangy with a slightly salty taste.
Calenzana
A Corsican sheep’s milk cheese, semi-hard with an earthy, nutty flavour.
Cambembert
A French soft cheese similar to Brie, creamy with a mild, buttery flavour.
Cambozola
A German cheese that combines the creaminess of Camembert with blue veins, mild and tangy.
Camosciata
An Italian cow’s milk cheese, semi-soft with a sweet, nutty flavour.
Campo de Montalban
A Spanish cheese made from a blend of cow’s, goat’s, and sheep’s milk, semi-hard and buttery.
Canestrato
An Italian sheep’s milk cheese, hard and sharp, often used for grating.
Cantal
A French cow’s milk cheese, firm with a nutty, tangy flavour.
Caprino
An Italian goat’s milk cheese, soft and fresh with a tangy, creamy taste.
Casciotta d’Urbino
An Italian cheese made from a mix of cow’s and sheep’s milk, semi-soft with a mild, sweet flavour.
Cashel Blue
An Irish blue cheese, semi-soft with a creamy, mild taste.
Castelmagno
An Italian cheese made from cow’s milk, firm and crumbly with a slightly tangy flavour.
Castelrosso
A British cow’s milk cheese, semi-hard with a tangy, fruity taste.
Catupiry
A Brazilian soft, creamy cheese used in cooking, mild and slightly tangy.
Chaource
A French cow’s milk cheese, soft and creamy with a mild, buttery flavour.
Chavroux
A French fresh goat’s milk cheese, soft and tangy with a smooth texture.
Cheddar
A classic British cow’s milk cheese, firm and sharp, with variations ranging from mild to extra mature.
Chèvres
A broad term for French goat’s milk cheeses, often soft and tangy.
Cheshire
A British cheese, crumbly and salty with a mild, tangy flavour.
Chhena
A fresh Indian cheese, soft and crumbly, often used in desserts.
Chhurpi
A hard Himalayan cheese made from yak’s milk, chewy and slightly tangy.
Colby
An American cow’s milk cheese, semi-soft and mild with a creamy texture.
Colby Jack
A marbled American cheese combining Colby and Monterey Jack, mild and creamy.
Comté
A French cow’s milk cheese, semi-hard with a nutty, fruity flavour.
Cotija
A Mexican cheese, crumbly and salty, often used as a topping.
Coulommiers
A French soft cheese similar to Brie, creamy and rich with a nutty flavour.
Cottage Cheese
A fresh cheese made from cow’s milk, soft, mild, and slightly tangy.
Coulommier Noir
A French cheese similar to Brie but aged longer, with a nutty, intense flavour.
Coolea
An Irish cow’s milk cheese, semi-hard with a smooth, nutty taste.
Corleggy
An Irish goat’s milk cheese, firm with a tangy, earthy flavour.
Corsu Vecchiu
A Corsican sheep’s milk cheese, semi-hard with a nutty, earthy taste.
Cottswold
A British cheese flavoured with chives and onions, creamy and tangy.
Coulommier Bleu
A French blue cheese with a creamy texture and a slightly tangy, mild flavour.
Cream Havarti
A Danish cow’s milk cheese, soft and buttery with a mild flavour.
Cream Cheese
A fresh cheese, soft and spreadable with a rich, tangy taste.
Crottin de Chavignol
A French goat’s milk cheese, aged with a tangy, nutty flavour.
Crowdie
A traditional Scottish cheese, fresh, crumbly, and slightly tangy.
Curado
A Spanish cheese made from sheep’s milk, hard with a strong, nutty flavour.
Curds
Fresh cheese solids obtained during the cheesemaking process, mild and squeaky.
Cuajada
A Spanish cheese made by curdling sheep’s milk, soft and slightly tangy.
Culatello Cheese
An Italian specialty cheese, semi-hard with a sharp, earthy flavour.
Curd Cheese
A fresh cheese, soft and creamy with a mild, tangy taste.
Cwmbran Blue
A Welsh blue cheese, creamy with a tangy, sharp flavour.
Cwmtawe Pecorino
A Welsh sheep’s milk cheese, semi-hard with a mild, almond aroma.
Cyclops Cheese
An artisanal Greek cheese, semi-hard with a nutty and tangy taste.