d 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, alt