A group of Italian cheeses made by curdling milk with rennet, warming
and fermenting the curd, heating it until it is plastic, drawing it
into ropes and then kneading and shaping while hot. Provolone,
Caciocavallo and Mozzarella are in this group.

Formaggini, and Formaggini di Lecco
_Italy_

Several small cheeses answer to this name, of which Lecco is typical.
A Lombardy dessert cheese measuring 1-1/4 by two inches, weighing two
ounces. It is eaten from the time it is fresh and sweet until it
ripens to piquance. Sometimes made of cow and goat milk mixed, with
the addition of oil and vinegar, as well as salt, pepper, sugar and
cinnamon.

Formaggio d'Oro
_Northwest Italy_

Hard, sharp, mountain-made.

Formaggio Duro (Dry)
and Formaggio Tenero _see_ Nostrale.

Fort _see_ Fromage Fort.

Fourme, Cantal, and la Tome
_Auvergne, France_

This is a big family in the rich cheese province of Auvergne, where
many mountain varieties are baptized after their districts, such as