Cachal refers to a Provencal Cheese made by working up the curd of milk with the hands. It ferments and obtains a very piquant flavor only for a short time. It is locally much prized
Cachat d'entrechaux cheese refers to a French highly flavored Cheese made from May to November in Provence. It is also known as Fromage fort du ventoux.
Cachou refers to an aromatic tablet used in the Far East made of various herbs and spices, like amber, musk, sandalwood, sweet calamus, galingale, cinnamon, bole, etc. It is mainly used, however, to freshen and sweeten breath
