Family (Group)
A term for cheese varieties that share similar characteristics.
Farmstead
A term describing cheese made on the farm from the milk of that farm.
Fat Content
The amount of butterfat/fat in any cheese. Fat content is determined by analyzing the fat in the dry matter of cheese. The fat is expressed as a percentage of the entire dry matter. In reference to cheese fat, milkfat and butterfat are synonymous. See Dry Matter.
Federal Standards of Identity
Describe the major varieties of cheese and identify the procedures by which they are manufactured, the ingredients they may contain and their moisture and milkfat. For types of cheese not defined by a generic name under these standards, provisions are made for them to be identified by their degree of hardness.
Feed
A descriptive term for cheese that exhibits an odor or taste that is directly related to the particular feed consumed by a cow or other animal before milking. The aroma or flavor may be unpleasant if the feed was turnips, or intriguing if the feed was apples or mountain clover.
Ferme (Fermier)
The French term for farm-produced cheeses.
Fermented
An aroma reminiscent of alcohol fermentations.
Filled
A descriptive term for cheese from which all butterfat has been removed and in its place a vegetable oil has been used as a substitute. Filled cheese also is referred to as imitation.
Finish
(1) The process of finishing, refining or curing cheese to desired ripeness. Soft-ripened cheeses are sprayed on the surface with a harmless white mold (Penicillium candidum) whose growth helps ripen the cheese. Depending upon cheese variety, other finishing methods include washing the rinds of cheeses and the daily turning of cheeses. Temperature and humidity are tightly controlled during the finishing process. (2) Refers to the way a cheese is packaged, such as a hard, natural rind, a bandage of cheesecloth and wax or vacuum packaging. (3) The aftertaste of cheese may be described as having a clean finish, bitter finish, sour finish, earthy finish and so forth.
Firm (Hard)
A classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Asiago, Cotija and Parmesan. Federal Standards of Identity state that firm cheeses have a maximum moisture content of 34 percent and a minimum milkfat content of 50 percent.
Fishy
A descriptive term referring to the unpleasant flavor of overripe, high-moisture cheese varieties. Often associated with ammoniacal flavors.
Flaky
A descriptive term for cheese that breaks into flakes when cut. A flaky quality is typical of Parmesan, Romano, Asiago and Cheddar when aged over 10 to 12 months.
Flat
(1) A descriptive term for tasteless cheese that normally yields a distinct flavor. Cheese with reduced levels of sodium and salt is often referred to as flat. (2) A style of Cheddar weighing from 35 to 37 pounds that has been coated with wax and cheesecloth.
Flavor
A general term for the taste cheese presents as it is eaten. Flavor is detected in the mouth and also by the nose. Flavors, in order of ascending aggressiveness, are described as faint (fleeting), mild (light or bland), pronounced (distinct) or strong (intense). Flavors may also be described by the tastes they resemble, such as nutty, salty, buttery, fruity and peppery. Flavor is categorized by initial tastes as well as by aftertastes.
Fondu
The French word for Process cheese. This term should not be confused with Fondue, a Swiss dish often made with cheese.
Fondue
A Swiss dish often made with cheese.
Force Ripening
A method of speeding the ripening of a cheese by using a warmer environment than normal to naturally ripen the cheese. The cheese may be force ripened at room temperature or in a cooler set at a higher than normal temperature. Ripening may also be accelerated by modifying the enzymes. These cheeses are used primarily in processed cheese and as a food ingredient.
Foreign Flavor
See Chemical.
Foreign Flavor (Chemical)
A descriptive term for a cheese aroma or flavor taint which usually indicates improper manufacturing or contamination with foreign materials.
Formaggio
The Italian word for cheese.
Fresh
A term typically used to classify cheese varieties that have not been cured, such as Mascarpone, Cottage cheese, Cream cheese or Ricotta. Cheeses that have been cured for very short periods, such as Feta, may also be classified as fresh.
Fresh Mozzarella
A soft Mozzarella with a high-moisture content, meant to be eaten soon after it is produced. In Italy, balls (Bocconcini) of Fresh Mozzarella are stored in water and usually consumed the same day they are made. Due to high-moisture content, Fresh Mozzarella has a very short shelf life.
Fromage
The French word for cheese.
Fromager
A French word to describe a person with in-depth knowledge of cheese. Sometimes spelled Fromagier.
Fruity
A descriptive term for the sweet, fragrant aroma or flavor characteristic of certain semi-soft cheeses, such as Pouy De Montagne or American Muenster, and some hard mountain cheese varieties. Baby Swiss and some Cheddars also present a fruity quality.