Looking for cheeses that start with C? You are in the right place. From everyday favourites such as Cheddar and Cheshire to French classics like Camembert and Comté, the letter C gives us some of the most useful, flavour-packed cheeses around.

This alphabet foods guide covers popular, traditional and slightly lesser-known C cheeses, with notes on flavour, texture, how to use them, and money-saving tips for getting the best out of every block, wedge or wheel.

Quick list of cheeses that start with C

Here is a handy at-a-glance list before we get into the details.

Popular cheeses that start with C

Caerphilly

Caerphilly is a traditional Welsh cheese with a pale colour, crumbly centre and fresh, slightly tangy flavour. Younger Caerphilly is mild and lactic, while more mature versions can develop a fuller, earthier taste.

It is a brilliant cheese if you like crumbly British cheeses but want something a little lighter than a strong mature Cheddar. It works well on a ploughman’s-style plate with pickles, apples and crusty bread.

Use it for:

• Welsh rarebit
• Cheese and pickle sandwiches
• Crumbled over baked potatoes
• Cheese boards with chutney

Camembert

Camembert is one of the best-known French cheeses beginning with C. It is a soft, bloomy-rind cheese with a creamy interior and savoury, mushroomy flavour. When ripe, it becomes gooey and rich, making it a favourite for baking.

For a simple budget-friendly sharing dish, bake a whole Camembert in its wooden box if the packaging says it is suitable for oven use. Score the top, add a little garlic or rosemary, then serve with toasted bread, vegetable sticks or leftover roast potatoes.

Good pairings: crusty bread, apples, grapes, cranberry sauce, chutney, cured meats and roasted vegetables.

Cashel Blue

Cashel Blue is an Irish blue cheese made from cow’s milk. It is creamy, tangy and savoury without being as fierce as some stronger blue cheeses. That makes it a good starting point for anyone who wants to get into blue cheese but finds Stilton a bit much.

A little goes a long way, so it can be good value when used for flavour rather than bulk. Crumble it over a salad with pears and walnuts, melt it into a simple cream sauce, or add small pieces to a burger.

Cheddar

Cheddar is probably the most famous cheese that starts with C, and it is a staple in UK fridges for good reason. It originated in Somerset and comes in many forms, from mild and creamy to extra mature and crunchy with calcium lactate crystals.

Cheddar is one of the most versatile cheeses you can buy. It grates well, melts well, slices well and suits both cold and hot meals. A strong mature Cheddar often gives better value than mild Cheddar because you need less to get a big cheese flavour.

Use Cheddar in:

• Macaroni cheese
• Cheese toasties
• Jacket potatoes
• Omelettes
• Cheese scones
• Cauliflower cheese
• Lunchbox sandwiches

Cheshire

Cheshire is one of England’s oldest named cheeses. It is crumbly, bright and slightly salty, with a clean, fresh flavour. Some versions are white, while others are coloured with annatto to give a warm orange-red appearance.

It is lovely with crackers, celery, chutney or a proper pub-style lunch. Cheshire also crumbles nicely, so it can be scattered over salads, soups or roasted vegetables.

Chevre

Chevre simply means goat cheese in French, but in the UK it is often used to describe soft, fresh goat cheese. It has a bright, tangy flavour and a creamy texture that spreads easily.

Soft goat cheese is useful when you want something that feels special but does not need much work. Spread it on toast with roasted peppers, crumble it into a beetroot salad, or add it to a tart with onions and herbs.

Colby

Colby is an American cow’s milk cheese that looks a little like Cheddar but is usually milder, moister and softer. It was developed in Wisconsin and is often used in sandwiches, burgers and melted dishes.

It is not as common in UK supermarkets as Cheddar, but you may spot it in larger shops, delis or mixed cheese packs. If you enjoy mild, easy-melting cheeses, Colby is worth trying.

Comté

Comté is a French mountain cheese made from cow’s milk. It has a firm texture and a complex flavour that can be nutty, buttery, fruity and savoury depending on age. Younger Comté is gentle and creamy, while older Comté becomes deeper and more intense.

It is excellent on a cheese board, but it is also useful for cooking. Try it grated into a gratin, melted into a toastie, or shaved over roasted vegetables. Because the flavour is strong and rounded, you do not need a huge amount.

Cotija

Cotija is a Mexican cow’s milk cheese with a salty, crumbly texture. Younger Cotija is slightly softer, while aged Cotija is firmer and more intense. It does not melt like Cheddar; instead, it is usually crumbled over food as a finishing cheese.

It is particularly good on tacos, chilli, refried beans, grilled sweetcorn and salads. If you cannot find Cotija in the UK, feta can sometimes work as a practical substitute, though the flavour is not identical.

Lesser-known C cheeses worth trying

Chabichou

Chabichou is a small French goat cheese, often associated with the Poitou region. It has a wrinkled rind, dense texture and tangy, earthy flavour that becomes stronger as it ages.

Serve it simply with bread, figs, honey or a peppery salad. If you enjoy goat cheese with character, Chabichou is a lovely one to look out for at a cheesemonger.

Chaource

Chaource is a soft French cow’s milk cheese with a white rind and creamy, slightly crumbly centre. It is rich but not overly powerful, with a gentle mushroom-like flavour near the rind.

It suits cheese boards beautifully and pairs well with apples, pears, grapes and fresh bread. Let it sit at room temperature for a short while before serving so the texture softens and the flavour opens up.

Crescenza

Crescenza, also known as Stracchino, is a soft Italian cow’s milk cheese. It is mild, creamy and spreadable, with a fresh dairy flavour. It is often used in northern Italian cooking and can be spread inside flatbreads, melted onto pizza-style bases or served with vegetables.

If you enjoy mild cheeses like mozzarella or cream cheese, Crescenza is an easy cheese to like. It is more of a deli find than an everyday supermarket staple in many parts of the UK.

Crottin de Chavignol

Crottin de Chavignol is a famous French goat cheese from the Loire area. It is small, round and changes dramatically as it ages. Young Crottin is soft and tangy; older Crottin becomes firmer, nuttier and more intense.

One of the classic ways to serve it is warm on toast with salad leaves. It also makes an excellent addition to a goat cheese board with walnuts and honey.

Caciocavallo

Caciocavallo is an Italian stretched-curd cheese, usually made from cow’s milk, with a distinctive pear-like shape. It can be mild when young or sharper and more savoury when aged.

It melts well, so it is useful for grilled sandwiches, pasta bakes and baked vegetables. Mature Caciocavallo can also be grated over pasta in the same spirit as other hard Italian cheeses.

Caciotta

Caciotta is a family of small Italian cheeses that may be made with cow, sheep, goat or mixed milk. It is usually semi-soft and mild, though the exact flavour depends on the milk and ageing.

It is a good everyday table cheese and pairs nicely with bread, olives, tomatoes and cured meats. If you see it at an Italian deli, ask how mature it is before buying, as the flavour can vary.

Canestrato

Canestrato is an Italian basket-aged cheese, often made with sheep’s milk or mixed milk. The name refers to the basket moulds that give the rind its pattern. It is usually firm, salty and good for grating or serving in small pieces.

Use it in place of other robust hard cheeses where you want a savoury kick, especially over pasta, soups or roasted vegetables.

Castelmagno

Castelmagno is an Italian cheese from Piedmont. It is semi-hard and can have blue veining, with a rich, sharp and slightly crumbly character. It is often used in pasta and gnocchi dishes, where its strong flavour can carry a simple sauce.

This is more of a specialist cheese, but it is a memorable choice if you enjoy bold, savoury flavours.

Cathedral City

Cathedral City is not a traditional cheese type in the same way as Cheddar or Comté, but it is one of the UK’s best-known Cheddar brands. It belongs on this list because many people searching for cheeses beginning with C will think of it straight away.

It is widely available and often discounted, which makes it a practical option for families. Compare the price per kilogram rather than the pack price, as block sizes can vary.

Cambozola

Cambozola is a German soft blue cheese that combines Camembert-style creaminess with blue veining. It is milder than many blue cheeses and has a smooth, buttery texture.

It is good on crackers, melted into sauces, or served with pears and walnuts. If you like creamy soft cheeses but want a little blue cheese tang, Cambozola is a good choice.

Best C cheeses for cooking

Some cheeses are best eaten as they are, while others really earn their keep in hot meals. If you are shopping on a budget, choose cheeses that can stretch across several dishes.

Money-saving tips for buying C cheeses

Cheese can be pricey, but a few small habits make a real difference.

• Check the price per kilogram. A bigger block is not always better value, especially if a smaller pack is on offer.
• Buy stronger cheese for cooking. Mature Cheddar, Comté or blue cheese can flavour a whole dish with a smaller amount.
• Use ends and scraps. Grate leftover Cheddar, Caerphilly or Comté and keep it for sauces, toasties or pasta bakes.
• Freeze grated hard cheese. Cheddar and similar firm cheeses can be grated and frozen for cooking. Texture may change, so use it in hot dishes rather than on a cheese board.
• Look at deli counters near closing times. Some shops reduce cut cheeses that need selling quickly.
• Make a mixed cheese board from small pieces. You do not need huge wedges. A little Cheddar, a soft cheese like Camembert and a small blue cheese can feel generous with bread, fruit and pickles.
• Store cheese properly. Wrap cheese well and keep it in the fridge. Follow the use-by date on soft cheeses and always check packaging guidance.

How to serve cheeses that start with C

A good cheese plate does not have to be expensive. The trick is contrast: something hard, something soft, something crumbly and something sharp or blue.

Simple C cheese board idea

• Cheddar for a reliable hard cheese
• Camembert for a soft and creamy option
• Cheshire or Caerphilly for a crumbly British cheese
• Cashel Blue or Cambozola for a blue cheese
• Crackers, bread, chutney, apple slices and grapes to bulk it out affordably

Take cheese out of the fridge shortly before serving, but do not leave it sitting out for long periods. Soft cheeses especially should be handled sensibly and returned to the fridge if they are not being eaten.

Best substitutes for C cheeses

If a recipe calls for a cheese you cannot find, these swaps can help.

FAQs about cheeses that start with C

What cheese starts with C?

Many cheeses start with C, including Cheddar, Camembert, Cheshire, Caerphilly, Comté, Cotija, Colby, Chevre, Cashel Blue, Cambozola, Chaource, Chabichou and Crottin de Chavignol.

What is the most popular cheese beginning with C?

Cheddar is likely the most popular cheese beginning with C in the UK. It is widely used in sandwiches, toasties, sauces, bakes and everyday cooking.

Which C cheeses are British?

British cheeses that start with C include Cheddar, Cheshire and Caerphilly. Cathedral City is also a well-known UK Cheddar brand, rather than a separate traditional cheese variety.

Which cheeses that start with C are French?

French C cheeses include Camembert, Comté, Chevre, Chabichou, Chaource and Crottin de Chavignol. France has many regional cheeses, so this is not the full list, but it covers some of the best-known examples.

What C cheese is best for melting?

Cheddar, Colby, Comté and Caciocavallo are good melting cheeses. Camembert also melts beautifully when baked whole, though it behaves differently from grated hard cheese.

What C cheese is best for a cheese board?

Cheddar, Camembert, Comté, Cheshire, Caerphilly and Cashel Blue all work well on a cheese board. For variety, choose one hard cheese, one soft cheese, one crumbly cheese and one blue cheese.

Is Cotija easy to find in the UK?

Cotija can be harder to find than Cheddar or Camembert. Look in larger supermarkets, Mexican food shops, online retailers or specialist delis. If you cannot get it, feta is often a practical substitute for crumbling over tacos or salads.

Can you freeze Cheddar?

Yes, Cheddar can be frozen, especially if grated first. The texture may become more crumbly after freezing, so it is best used for cooking rather than serving sliced on a cheese board.

Which cheese starting with C is good for people new to blue cheese?

Cambozola and Cashel Blue are both good options for people who want a milder blue cheese. They are creamy and flavourful without being as sharp as some stronger blues.

What is a cheap cheese beginning with C?

Cheddar is usually the easiest budget-friendly C cheese to buy in the UK, especially supermarket own-brand blocks. Cheshire and Caerphilly can also be good value when on offer.