VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 19. 
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 2 soft-cured rennet 
cheese made in England from the whole milk of cows. 
FOREZ 
This cheese, sometimes called d’Ambert, is made in central France. The 
process of making 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 
allowing water to trickle »ver 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 114 inches in-ediameter 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, 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, ete., are added to it, and the mixture 
is allowed to undergo further fermentation. 
Canquillote, Cancoillotte, or Fromageére, prepared in the eastern part of France, 
is a cheese of this kind, as is also the Fondue, or cooked cheese, of Lorraine. 
FRUIESTUCK 
This is a Limburg type of cheese, made in round shape about 244 or 3 inches in 
diameter. It is also known as 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 sour skim milk. The milk is cooked or 
warmed in a kettle and allowed to stand for one hour, while the precipitated case- 
in gathers at the bottom. ‘This is taken up in a cloth, and the whole is put into 
a form where light pressure is applied. The cheese, still in the cloth in the form, 
is put into the hot whey for an hour, when it is again placed under pressure for 
a short period. It is then put into a warm place and turned daily. At the end 
of 14 days it is packed in a chest with wet straw. ‘The cheeses vary in weight 
from 24 to 65 pounds each. 
GAUTRIAS 
This is a cylindrical cheese weighing about 5 pounds and very closely resem- 
bling Port du Salut. It is made in the Department of Mayenne, France. 
