Every milky province has its own Blanc. In Champagne it's made of
fresh ewe milk. In Upper Brittany it is named after Nantes and also
called Fromage de Curé. Other districts devoted to it are
Alsace-Lorraine, Auvergne, Languedoc, and Ile-de-France.

Fromage Bleu _see_ Bleu d'Auvergne.

Fromage Cuit (cooked cheese)
_Thionville, Lorraine, France_

Although a specialty of Lorraine, this cooked cheese is produced in
many places. First it is made with fresh whole cow milk, then pressed
and potted. After maturing a while it is de-potted, mixed with milk
and egg yolk, re-cooked and re-potted.

Fromage d'Aurigny _see_ Alderney.

Fromage de Bayonne
_Bayonne, France_

Made with ewe's milk.

Fromage de Bôite
_Doubs, France_

Soft, mountain-made, in the fall only. Resembles Pont l'Evêque.

Fromage de Bourgogne