| Term | Definition |
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| Creamline | The area between the rind and the paste of a bloomy rind, washed rind or semisoft cheese. The bacterial activity of the rind breaks down the solid paste into a liquid. The California Milk Advisory Board
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| Creams | As in Single, Double and Triple. Cream refers to the fat-enriched portion of milk. In the U.S. and France, single cream cheese is one that contains 48 to 50 percent butterfat in the dry matter (i.e., after all the water is removed). Double and triple creams are made by enriching milk with cream; double cream is 60 percent butterfat in dry matter and triple cream is 75 percent. (Note: the percentage of butterfat in dry matter can be a confusing guide for understanding how much butterfat you may be eating. The softer the cheese, the higher its moisture content will be. For example, Camembert and Brie contain up to 50 percent water, while hard cheeses like Cheddar contain much less water. So an ounce of Brie may contain less fat than an ounce of Cheddar). The California Milk Advisory Board
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| Creamy | A term used to describe the taste, and sometimes the texture, of certain cheeses. The California Milk Advisory Board
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| Creme Fraiche | Creme fraiche is cultured cream, a thickened cream with a slightly tangy, nutty flavor and velvety, creamy texture. The California Milk Advisory Board
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| Crescenza | Variation of an Italian-style cheese. Good on flat bread or pizza. Excellent dessert cheese paired with fresh fruit such as berries, peaches and plums. (Mild, slightly tangy, Cream, white, Soft, creamy)
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| Crottin | Made from goat's milk, generally 10 days to 3 weeks old. Crottin which is aged up to 8 weeks is used for grating. The Gourmet Cheese Detective
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| Crumbly | A term referring to a cheese that has portions that breaks off when the cheese is cut. Blue-veined cheeses are particularly crumbly. The California Milk Advisory Board
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| Cultured | Describes a food product, like cheese, to which bacterial cultures have been added to develop flavor. The California Milk Advisory Board
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| Curd | Cheese is made of curds. Curd comes from the Latin word "coagulare", meaning to thicken or to clot. Curds are obtained by curdling (coagulating) milk with rennet (an enzyme) or an acid such as lemon juice or vinegar; then draining off the whey. Whey is the liquid portion of milk, after the solids (protein and fat) have been extracted. The solids become curds when an acid (vinegar, lemon juice) or enzymes are added.
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| Curd Molding | The stage of cheesemaking in which the cheese curd is ladled into molds that determine the final shape of the cheese: round, rectangular, cylindrical etc. This process is also known as "hooping the curd".
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| Curdling | An early stage in cheesemaking when milk coagulates after the introduction of rennet. The California Milk Advisory Board
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| Curing | Another term for "ripening". (See Ripening) The California Milk Advisory Board
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| Curing Or Maturing Or Aging | The stage in the cheesemaking process when a cheese is left to ripen. The California Milk Advisory Board
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| D.O. Or Denominacion De Origen | In Spain, the Denomination of Origin is a regulated and controlled qualification managed by a council that is responsible for controlling the characteristics and authenticity of food products to protect their agricultural heritage: wines, cheeses, olive oils and other products. It reports to the Ministry of Agriculture.
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| D.P.O. | The English translation of DOP (see above), Designated Protected Origin. The California Milk Advisory Board
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