The Complete Book of Cheese Part 48

Fromage de Fontenay-le Comte _Poitou, France_

Half goat and half cow milk.

Fromage de Gascony _see_ Castillon.

Fromage de Pau _see_ La Foncee.

Fromage de St. Remy _see_ Chevrets.

Fromage de Serac _Savoy, France_

Half and half, cow and goat, from Serac des Allues.

Fromage de Troyes _France_

Two cheeses have this name. (_See_ Barberry and Ervy.)

Fromage de Vache

Another name for Autun.

Fromage de Monsieur Fromage _Normandy, France_

This Cheese of Mr. Cheese is as exceptional as its name. Its season runs from November to June. It comes wrapped in a green leaf, maybe from a grape vine, suggesting what to drink with it. It is semidry, mildly snappy with a piquant pungence all its own. The playful name suggests the celebrated dish, Poulette de Madame Poulet, Chick of Mrs.

Chicken.

Fromage Fort _France_

Several cooked cheeses are named Fort (strong) chiefly in the department of Aisne. Well-drained curd is melted, poured into a cloth and pressed, then buried in dry ashes to remove any whey left. After being fermented eight to ten days it is grated, mixed with b.u.t.ter, salt, pepper, wine, juniper berries, b.u.t.ter and other things, before fermenting some more.

Similar extra-strong cheeses are the one in Lorraine called Fondue and Fromagere of eastern France, cla.s.sed as the strongest cheeses in all France.

_Fort No. I_: That of Flanders, potted with juniper berries, as the gin of this section is flavored, plus pepper, salt and white wine.

_Fort No. II_: That from Franche-Comte Small dry goat cheeses pounded and potted with thyme, tarragon, leeks, pepper and brandy. (_See_ Hazebrook.)

_Fort No. III_: From Provence, also called Cachat d'Entrechaux. In production from May to November. Semihard, sheep milk, mixed with brandy, white wine, strong herbs and seasonings and well marinated.

Fromage Gras (fat cheese) _Savoy, France_

Soft, round, fat ball called _tete de mort_, "death's head." Winter Brie is also called Gras but there is no relation. This macabre name incited Victor Meusy to these lines:

_Les gens a l'humeur morose Prennent la Tete-de-Mort._

People of a morose disposition Take the Death's Head.

Fromage Mou

Any soft cheese.

Fromage Piquant _see_ Remoudon.

Fromagere _see_ Canquillote.

Fromages de Chevre _Orleanais, France_

Small, dried goat-milkers.

Fruhstuck

Also known as breakfast and lunch cheese. Small rounds two-and-a-half to three inches in diameter. Limburger type. Cheeses on which many Germans and Americans break their fast.

Ftinoporino _Macedonia, Greece_

Sheep's-milker similar to Brinza.

G

Gaiskasli _Germany and Switzerland_

A general name for goat's milk cheese. Usually a small cylinder three inches in diameter and an inch-and-a-half thick, weighing up to a half pound. In making, the curds are set on a straw mat in molds, for the whey to run away. They are salted and turned after two days to salt the other side. They ripen in three weeks with a very pleasing flavor.

Gammelost _Norway_

Hard, golden-brown, sour-milker. After being pressed it is turned daily for fourteen days and then packed in a chest with wet straw. So far as we are concerned it can stay there. The color all the way through is tobacco-brown and the taste, too. It has been compared to medicine, chewing tobacco, petrified Limburger, and worse. In his _Encyclopedia of Food_ Artemas Ward says that in Gammelost the ferments absorb so much of the curd that "in consequence, instead of eating cheese flavored by fungi, one is practically eating fungi flavored with cheese."

Garda _Italy_

Soft, creamy, fermented. A truly fine product made in the resort town on Gardasee where d'Annunzio retired. It is one of those luscious little ones exported in tin foil to America, and edible, including the moldy crust that could hardly be called a rind.

Garden _U.S.A._

Cream cheese with some greens or vegetables mixed in.

Garlic _U.S.A._

A processed Cheddar type flavored with garlic.

Garlic-onion Link _U.S.A._

A strong processed Cheddar put up to look like links of sausage, n.o.body knows why.

Gascony, Fromage de _see Castillon._

Gautrias _Mayenne, France_

Soft, cylinder weighing about five pounds and resembling Port-Salut.