Cheesepedia F (Cheese Glossary Terms Beginning with “F”)

If you’ve been hanging around cheese people, I’m sure you’ve heard a lot of cheese terms thrown around. Read on to discover all the best cheese terms beginning with “F”.

Farmhouse Cheese

Farmhouse cheese refers to cheese made on a farm using traditional methods, using milk produced by the farm’s own animals. These cheeses capture the local terroir and farming practices, resulting in unique flavours and textures.

FDA

The FDA (Food and Drug Administration) is a regulatory agency in the United States responsible for ensuring the safety and quality of food products, including cheese. It sets standards and guidelines for cheese production to safeguard public health.

FDM

FDM, or Fat in Dry Matter, is a measurement used in the dairy industry to determine the fat content in cheese when all the moisture has been removed. It is expressed as a percentage and represents the proportion of fat in the solid components of the cheese, excluding water.

FDM is a crucial parameter for categorising and labelling cheese varieties based on their fat content.

Fermentation

Fermentation is the natural process in cheesemaking where microorganisms, such as bacteria and moulds, break down milk components. This process converts lactose into lactic acid, which coagulates the milk proteins, forming curds and whey. Fermentation is essential for developing cheese flavours.

Fermier

Fermier translates to “farmhouse cheese” in French. It refers to cheeses produced on small, traditional farms using methods that often date back generations.

These cheeses are typically crafted using milk from the farm’s own animals, emphasising local terroir and traditional techniques. Fermier cheeses often showcase unique regional flavours and reflect the expertise of individual farmstead cheese-makers.

Finish

Finish in cheese-tasting refers to the lingering taste and sensations experienced after swallowing. A good finish indicates that the flavours are well-balanced and that the cheese leaves a pleasant aftertaste, contributing to its overall enjoyment.

Fondue

Fondue is a Swiss dish where cheese is melted and served in a communal pot over a heat source. Pieces of bread are dipped into the melted cheese using long-stemmed forks, creating a warm and rich culinary experience.

Formaggio

Formaggio is the Italian word for cheese. Italy is renowned for its diverse and flavourful cheeses, each region producing unique formaggi with distinct tastes and textures.

Fourme

Fourme is a French term for cheese of a cylindrical shape which is typically taller than it is wide. The most popular example is Fourme d’Ambert, a blue cheese originating from the Auvergne region in France. Less known but just as spectacular is Fourme de Montbrison, another blue cheese from Auvergne.

Fresco

Fresco, which means “fresh” in Italian and Spanish, describes young, unaged cheeses that are meant to be consumed shortly after production. These cheeses have a high moisture content and a soft, creamy texture.

Fresco cheeses are known for their mild flavours and are often enjoyed as a spread, in salads or with fruits due to their fresh and delicate taste.

Friable

Friable refers to the crumbly and easily crumbled texture of certain cheeses, especially when they are matured for a considerable period. Cheeses with a friable texture tend to break into small, dry, and crumbly pieces when handled, making them ideal for grating or crumbling over dishes. This characteristic is often sought after in aged and hard cheeses.

Fromage

Fromage is the French word for cheese. France is celebrated for its rich cheese culture, producing a wide array of fromages, each with its own history, flavour and texture.

Fromagerie

Fromagerie is a French term for a place where cheese is made and sold. It refers to both a cheesemaking facility and a shop or store specialising in various cheeses, offering customers a diverse selection to choose from.

Fruitière

Fruitière, which means “fruit tree” in French, historically referred to a communal cheesemaking facility in Jura, France, where local farmers brought their milk to be turned into cheese.

Today, the term is used to denote a specific style of cheese produced in the Jura region, particularly Comté. Fruitière cheeses, like Comté, are made from the milk of cows that graze on rich pastures, resulting in cheeses with distinct nutty flavours and complex aromas.

Fruity

Fruity in cheese-tasting refers to flavours reminiscent of fruits, such as berries, citrus or stone fruits. Cheeses with fruity notes can be sweet or tangy, providing a delightful contrast to other taste elements like saltiness or creaminess.