Hard; cooked-curd, Swiss type very similar to Spalen. (See)
Frissche Kaas, Fresh cheese
Holland
Dutch generic name for any soft, fresh spring cheese, although some is made in winter, beginning in November.
Friesian see West Friesian.
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