_France_

I. Sour milk drained and mixed with cream. Eaten with sugar. That of
Gien is a noted produce, and so is d'Isigny.
II. Franche-Comté--fresh sheep milk melted with fresh thick cream,
whipped egg whites and sugar.
III. Morvan--homemade cottage cheese. When milk has soured solid it is
hung in cheesecloth in a cool place to drain, then mixed with a
little fresh milk and served with cream.
IV. When Morvan or other type is put into a heart-shaped wicker basket
for a mold, and marketed in that, it becomes Coeur à la Crème,
heart of cream, to be eaten with sugar.

Fromage à la Pie _see_ Fromage Blanc just below, and Farm

Fromage Bavarois à la Vanille
_France_

Dessert cheese sweetened and flavored with vanilla and named after
Bavaria where it probably originated.

Fromage Blanc
_France_

Soft cream or cottage cheese, called à la Pie, too, suggesting pie à
la mode; also Farm from the place it's made. Usually eaten with salt
and pepper, in summer only. It is the ascetic version of Fromage à la
Crème, usually eaten with salt and pepper and without cream or sugar,
except in the Province of Bresse where it is served with cream and
called Fromage Blanc à la Crème.