Fodder cheese

A term for cheese made from fodder in seasons when there is no grass.  Good fresh grass is the essence of all fine cheese, so silo or barn-fed cows can’t give the kind of milk it takes.

Foggiano
Apulia, Italy

A member of the big Pecorino family because it’s made of sheep’s milk.

Foin, Fromage de see Hay.

Fondu, Vacherin see Vacherin Fondu.

Fontainebleau
France

Named after its own royal commune.  Soft; fresh cream; smooth; mellow; summer variety.

Fontina
Val d’Acosta, Italy

Soft; goat; creamy; with a nutty flavor and delightful aroma.

Fontine, de
Franche-Comte, France

A favorite all-year product.

Fontinelli
Italy

Semidry; flaky; nutty; sharp.

Fontini
Parma, Italy

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.)