Aubrac, Aurilla, Grand Murol, Rôche and Salers. (_See_ Fourme d'Ambert
and Cantal.)

Fourme de Montebrison
_Auvergne, France_

This belongs to the Fourme clan and is in season from November to May.

Fourme de Salers _see_ Cantal, which it resembles so closely
it is sometimes sold under that name.

Fresa, or Pannedas
_Sardinia, Italy_

A soft, mild and sweet cooked cheese.

Fribourg
_Italy and Switzerland_

Hard; cooked-curd, Swiss type very similar to Spalen. (_See_)

Frissche Kaas, Fresh cheese
_Holland_

Dutch generic name for any soft, fresh spring cheese, although some is
made in winter, beginning in November.

Friesian _see_ West Friesian.

Fromage à la Creme