Filled cheese"
_England_

Before our processed and food cheese era some scoundrels in the cheese
business over there added animal fats and margarine to skimmed milk to
make it pass as whole milk in making cheese. Such adulteration killed
the flavor and quality, and no doubt some of the customers. Luckily in
America we put down this vicious counterfeiting with pure food laws.
But such foreign fats are still stuffed into the skimmed milk of many
foreign cheeses. To take the place of the natural butterfat the phony
fats are whipped in violently and extra rennet is added to speed up
coagulation.

Fin de Siecle
_Normandy, France_

Although this is an "all year" cheese its name dates it back to the
years at the close of the nineteenth century.

Fiore di Alpe
_Italy_

Hard; sharp; tangy. Romantically named "Flowers of the Alps."

Fiore Sardo
_Italy_

Ewe's milk. Hard. Table cheese when immature; a condiment when fully
cured.

Flandre, Tuile de
_France_

A kind of Marolles.

Fleur de Deauville
_France_

A type of Brie, in season December to May.

Fleur des Alpes _see_ Bel Paese and Millefiori.

Floedeost
_Norway_

Like Gjedeost, but not so rich because it's made of cow's milk.

Flotost
_Norway_

Although the name translates Cream Cheese it is made of boiled whey.
Similar to Mysost, but fatter.

Flower
_England_

Soft and fragrant with petals of roses, violets, marigolds and such,
delicately mixed in. Since the English are so fond of oriental teas
scented with jasmine and other flowers, perhaps they imported the idea
of mixing petals with their cheese, since there is no oriental cheese
for them to import except bean curd.

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 an