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Fromage de St. Rémy 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 Fromagère 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-Comté 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 tête de mort, "death's head." Winter Brie is also called Gras but there is no relation. Thi