Soft cream or cottage cheese, called à la Pie, too, suggesting pie à la mode; also Farm from the place it's made. Usually eaten with salt and pepper, in summer only. It is the ascetic version of Fromage à la Crème, usually eaten with salt and pepper and without cream or sugar, except in the Province of Bresse where it is served with cream and called Fromage Blanc à la Crème.
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