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. Remy 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.