Fromages de Chèvre
_Orléanais, France_

Small, dried goat-milkers.

Frühstück

Also known as breakfast and lunch cheese. Small rounds two-and-a-half
to three inches in diameter. Limburger type. Cheeses on which many
Germans and Americans break their fast.

Ftinoporino
_Macedonia, Greece_

Sheep's-milker similar to Brinza.


G

Gaiskäsli
_Germany and Switzerland_

A general name for goat's milk cheese. Usually a small cylinder three
inches in diameter and an inch-and-a-half thick, weighing up to a half
pound. In making, the curds are set on a straw mat in molds, for the
whey to run away. They are salted and turned after two days to salt
the other side. They ripen in three weeks with a very pleasing flavor.

Gammelost
_Norway_