hough 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.

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. R