Hard; goat; similar to Swiss, but harder and sharper. From the same
region as Parmesan.

Food cheese
_U.S.A._

An unattractive type of processed mixes, presumably with some cheese
content to flavor it.

Forez, also called d'Ambert
_France_

The process of making this is said to be very crude, and the ripening
unusual. The cheeses are cylindrical, ten inches in diameter and six
inches high. They are ripened by placing them on the floor of the
cellar, covering with dirt, and allowing water to trickle over them.
Many are spoiled by the unusual growths of mold and bacteria. The
flavor of the best of these is said to resemble Roquefort. (From
_Bulletin_ No. 608 of the U.S. Department of Agriculture, to which we
are indebted for descriptions of hundreds of varieties in this
alphabet.)

Formagelle
_Northwest Italy_

Soft, ripened specialty put up in half-pound packages.

Formaggi di Pasta Filata
_Italy_