emy _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 butter,
salt, pepper, wine, juniper berries, butter and other things, before
fermenting some more.

Similar extra-strong cheeses are the one in Lorraine called Fondue and
Fromagere of eastern France, classed 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.

Fruehstueck

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 Br