The Complete Book of Cheese Part 47

Hard; goat; similar to Swiss, but harder and sharper. From the same region as Parmesan.

Food cheese _U.S.A._

An unattractive type of processed mixes, presumably with some cheese content to flavor it.

Forez, also called d'Ambert _France_

The process of making this is said to be very crude, and the ripening unusual. The cheeses are cylindrical, ten inches in diameter and six inches high. They are ripened by placing them on the floor of the cellar, covering with dirt, and allowing water to trickle over them.

Many are spoiled by the unusual growths of mold and bacteria. The flavor of the best of these is said to resemble Roquefort. (From _Bulletin_ No. 608 of the U.S. Department of Agriculture, to which we are indebted for descriptions of hundreds of varieties in this alphabet.)

Formagelle _Northwest Italy_

Soft, ripened specialty put up in half-pound packages.

Formaggi di Pasta Filata _Italy_

A group of Italian cheeses made by curdling milk with rennet, warming and fermenting the curd, heating it until it is plastic, drawing it into ropes and then kneading and shaping while hot. Provolone, Caciocavallo and Mozzarella are in this group.

Formaggini, and Formaggini di Lecco _Italy_

Several small cheeses answer to this name, of which Lecco is typical.

A Lombardy dessert cheese measuring 1-1/4 by two inches, weighing two ounces. It is eaten from the time it is fresh and sweet until it ripens to piquance. Sometimes made of cow and goat milk mixed, with the addition of oil and vinegar, as well as salt, pepper, sugar and cinnamon.

Formaggio d'Oro _Northwest Italy_

Hard, sharp, mountain-made.

Formaggio Duro (Dry) and Formaggio Tenero _see_ Nostrale.

Fort _see_ Fromage Fort.

Fourme, Cantal, and la Tome _Auvergne, France_

This is a big family in the rich cheese province of Auvergne, where many mountain varieties are baptized after their districts, such as Aubrac, Aurilla, Grand Murol, Roche and Salers. (_See_ Fourme d'Ambert and Cantal.)

Fourme de Montebrison _Auvergne, France_

This belongs to the Fourme clan and is in season from November to May.

Fourme de Salers _see_ Cantal, which it resembles so closely it is sometimes sold under that name.

Fresa, or Pannedas _Sardinia, Italy_

A soft, mild and sweet cooked cheese.

Fribourg _Italy and Switzerland_

Hard; cooked-curd, Swiss type very similar to Spalen. (_See_)

Frissche Kaas, Fresh cheese _Holland_

Dutch generic name for any soft, fresh spring cheese, although some is made in winter, beginning in November.

Friesian _see_ West Friesian.

Fromage a la Creme _France_

I. Sour milk drained and mixed with cream. Eaten with sugar. That of Gien is a noted produce, and so is d'Isigny.

II. Franche-Comte--fresh sheep milk melted with fresh thick cream, whipped egg whites and sugar.

III. Morvan--homemade cottage cheese. When milk has soured solid it is hung in cheesecloth in a cool place to drain, then mixed with a little fresh milk and served with cream.

IV. When Morvan or other type is put into a heart-shaped wicker basket for a mold, and marketed in that, it becomes Coeur a la Creme, heart of cream, to be eaten with sugar.

Fromage a la Pie _see_ Fromage Blanc just below, and Farm

Fromage Bavarois a la Vanille _France_

Dessert cheese sweetened and flavored with vanilla and named after Bavaria where it probably originated.

Fromage Blanc _France_

Soft cream or cottage cheese, called a la Pie, too, suggesting pie a la mode; also Farm from the place it's made. Usually eaten with salt and pepper, in summer only. It is the ascetic version of Fromage a la Creme, usually eaten with salt and pepper and without cream or sugar, except in the Province of Bresse where it is served with cream and called Fromage Blanc a la Creme.

Every milky province has its own Blanc. In Champagne it's made of fresh ewe milk. In Upper Brittany it is named after Nantes and also called Fromage de Cure. Other districts devoted to it are Alsace-Lorraine, Auvergne, Languedoc, and Ile-de-France.

Fromage Bleu _see_ Bleu d'Auvergne.

Fromage Cuit (cooked cheese) _Thionville, Lorraine, France_

Although a specialty of Lorraine, this cooked cheese is produced in many places. First it is made with fresh whole cow milk, then pressed and potted. After maturing a while it is de-potted, mixed with milk and egg yolk, re-cooked and re-potted.

Fromage d'Aurigny _see_ Alderney.

Fromage de Bayonne _Bayonne, France_

Made with ewe's milk.

Fromage de Boite _Doubs, France_

Soft, mountain-made, in the fall only. Resembles Pont l'Eveque.

Fromage de Bourgogne

_see_ Burgundy.

Fromage de Chevre de Chateauroux _Berry, France_

A seasonal goat cheese.

Fromage de Cure _see_ Nantais.