Fromage de Vache

Another name for Autun.

Fromage de Monsieur Fromage
_Normandy, France_

This Cheese of Mr. Cheese is as exceptional as its name. Its season
runs from November to June. It comes wrapped in a green leaf, maybe
from a grape vine, suggesting what to drink with it. It is semidry,
mildly snappy with a piquant pungence all its own. The playful name
suggests the celebrated dish, Poulette de Madame Poulet, Chick of Mrs.
Chicken.

Fromage Fort
_France_

Several cooked cheeses are named Fort (strong) chiefly in the
department of Aisne. Well-drained curd is melted, poured into a cloth
and pressed, then buried in dry ashes to remove any whey left. After
being fermented eight to ten days it is grated, mixed with butter,
salt, pepper, wine, juniper berries, butter and other things, before
fermenting some more.

Similar extra-strong cheeses are the one in Lorraine called Fondue and
Fromagère of eastern France, classed as the strongest cheeses in all
France.

_Fort No. I_: That of Flanders, potted with juniper berries, as the
gin of this section is flavored, plus pepper, salt and white wine.