_Fort No. II_: That from Franche-Comté Small dry goat cheeses pounded
and potted with thyme, tarragon, leeks, pepper and brandy. (_See_
Hazebrook.)

_Fort No. III_: From Provence, also called Cachat d'Entrechaux. In
production from May to November. Semihard, sheep milk, mixed with
brandy, white wine, strong herbs and seasonings and well marinated.

Fromage Gras (fat cheese)
_Savoy, France_

Soft, round, fat ball called _tête de mort_, "death's head." Winter
Brie is also called Gras but there is no relation. This macabre name
incited Victor Meusy to these lines:

_Les gens à l'humeur morose
Prennent la Tête-de-Mort._

People of a morose disposition
Take the Death's Head.

Fromage Mou

Any soft cheese.

Fromage Piquant _see_ Remoudon.

Fromagère _see_ Canquillote.