22 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 



FLOWER. 



This cheese is so named because it is made with the addition of the petals of 

 various kinds of flowers, such as roses or marigolds. It is a soft-cured rennet 

 cheese made in England from cows' milk, whole. 



FOREZ. 



This cheese, sometimes called d'Ambert, is made in central Prance. The 

 process is said to be very crude and the ripening unusual. The cheeses are 

 cylindrical in shape, 10 inches in diameter and 6 inches high. They are ripened 

 by placing them on the floor of the cellar, covering them with dirt, and allow- 

 ing water to trickle over them. Many are spoiled by the unusual growths of 

 mold and bacteria. The flavor of the best of them is said to resemble that of 

 Roquefort. 



FORMAGELLE. 



This is a small, soft-ripened rennet cheese made from cows' milk in the north- 

 western part of Italy. 



FORMAGGINI. 



This name is applied to several kinds of small Italian cheeses. The kind 

 designated Formaggini di Lecco is a small, cylindrical dessert cheese, weighing 

 about 2 ounces, made in the region of Lecco, in Lombardy. It is consumed while 

 fresh and sweet and at all stages of ripening until it becomes very piquant. 

 Sometimes salt, pepper, sugar, and cinnamon are mixed with it, and occasionally 

 oil and vinegar are added. The method of manufacture is not essentially dif- 

 ferent from that of other soft cheeses. At times cows' milk is used with the 

 addition of some goats' milk. Rennet is added to the warmed milk, which is 

 then allowed to stand for 24 hours at a temperature of about 55° F. The curd, 

 with as little breaking up as possible, is allowed to drain for three or four 

 hours, when it is salted and put into cylindrical molds about li. inches in 

 diameter and 2 inches high. 



FROMAGE FORT. 



Several kinds of cooked cheese prepared in France are known by this name. 

 In the Department of Ain, Fromage Fort is prepared by melting well-drained 

 skim-milk curd, putting the melted mass into a cloth, and subjecting it to 

 pressure and afterward burying it in dry ashes in order to remove as much of 

 the whey as possible. The mass is then grated fine and allowed to ferment for 

 8 or 10 days, after which milk, butter, salt, pepper, wine, etc., are added to it, 

 and the mixture is allowed to undergo further fermentation. 



Canquillote, Cancoillotte, or Fromagere, prepared in the eastern part of 



France, is a cheese of this kind, as is also the Fondue, or cooked cheese, of 



Lorraine. 



FRUHSTUCK. 



This is a Limburg type of cheese, made in round shape about 2| or 3 inches in 

 diameter. It goes also by the name Breakfast or Lunch cheese. 



FTINOPORINO. 



This is a Macedonian cheese similar to Brinsen, and is made from sheep's 

 milk. 



GAMMELOST. 



Gammelost is made in Norway from skimmed sour milk. The milk is cooked 

 or warmed in a kettle and allowed to stand for one hour, while the precipitated 

 casein gathers at the bottom. This is taken up in a cloth, and the whole is put 



