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, although 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.