| Term | Definition |
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| Cheesemonger | A person who sells cheese. The California Milk Advisory Board
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| Chevre Cheese | Chevre is the French word for goat and goat cheese is characterized by its whiteness and tangy, distinctive flavor.
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| Clabber | Clabber essentially means the same thing as curdle, except that clabbered milk is allowed to curdle naturally by souring without adding any rennet or starter culture. It often refers to an old-fashioned version of thickened cream. The California Milk Advisory Board
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| Close | Used to describe a cheese's texture: A close-textured cheese is one which is smooth, unblemished and devoid of holes or cracks.
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| Coagulation | A process of thickening milk into a custard-like gel by introducing acid or rennet to milk. Coagulant enzymes can be from plant, animal or laboratory sources. The California Milk Advisory Board
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| Colby | Like Cheddar, but somewhat milder and softer. It is used as is for snacks and in cooked foods. (Mild, similar to Cheddar, Pale yellow to orange, Semi-firm)
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| Colby/Jack | A blend of Colby and Jack used for eating, especially snacks and sandwiches. Also called CoJack and Calico. (Mild to medium sharp, White and yellow/orange, Firm)
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| Commodity Cheese | Describes popular varieties of cheese typically produced in large quantities with a flavor profile that appeals to the majority of consumers. These cheeses are sold in supermarkets, either as branded products or under private labels, or distributed for foodservice use. In California, Cheddar, Jack and Mozzarella (low-moisture, part-skim form) are popular commodity cheeses. The California Milk Advisory Board
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| Complexity | Refers to the complexity of a cheese that shapes its flavor. The cheesemaker controls a cheese's complexity by carefully managing the enzymes in the curd. These enzymes come from the presence of a wide variety of beneficial bacteria introduced through the milk or the starter culture. Further complexity can be created by using good quality raw milk if the cheese is to be aged over 60 days.
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| Cooked Curd Cheeses Or Cooked Pressed Cheeses | A step in the cheesemaking process when the cheese curd is heated, sometimes in the surplus whey. Cooked cheeses are all hard cheeses and other Swiss types traditionally the biggest wheels of cheese from the mountains: Gruyere, Beaufort and the cheeses with 'eyes' like Swiss Emmentaler, the cheese most Americans think of as 'Swiss cheese.'
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| Cotija | Hispanic-style cheese similar to feta. Crumble and sprinkle over cooked dishes, soups, beans and salads. Also called Queso Anejo (aged cheese). Some types may be very dry and hard (see Very Hard Cheeses section). (Salty, pungent, White, Semi-firm to firm, crumbly)
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| Cotija (Queso Anejo) | Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit. (Strong, aged flavor, White, Hard, dry, crumbly)
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| Cottage Cheese (Farmers Cheese) | Eaten alone or in salads. May be flavored, as with chives. Also good in cooked foods or blended for dips. Low-fat and nonfat types available. (Mild, White, Soft and moist with large or small curds)
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| Cream | The fatty element of milk.
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| Cream Cheese | Soft, spreadable cheese often used on sandwiches, also in cooked foods. (Mild, White, Soft, smooth)
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