Here are the definitions for the letter "f"

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Family (Group)

A term for cheese varieties that share similar characteristics.

Farmer cheese

A fresh cheese that is similar to cottage cheese, though it is less creamy, the curds are often smaller, and its taste is more sour.

FARMER CHEESE

The fresh curd of whole or skimmed milk, sieved. In some parts of the United States, the name is given to a cured cheese of mild flavor that is firm enough to slice.

FARMER’S GOUDA

A lovely Dutch, semi-soft cheese and one of their best. Made of cow’s milk. Mild taste when young, becoming stronger and harder with age.

Farmlike

The flavour characteristic that might also be described as grassy or hay-flavoured. It is often a fresh, milky, or earthy flavour as compared to barnyardy, which can be stronger and more gamy.

Farmstead

A cheese that is made exclusively from milk that comes from the cheesemaker’s own animals.

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.

Feed-flavoured

When the characteristics of the feed eaten by the animals are discernible in the taste of the cheese.

Ferme (Fermier)

The French term for farm-produced cheeses.

Fermentation

The process by which milk transforms into cheese and other milk products such as sour cream and yogurt. Technically, fermentation is the process leading to the breakdown of carbohydrates. In the case of milk, Lactococci or Lactobacilli bacteria are introduced to the milk, which causes the breakdown of lactose into lactic acid. This conversion sets up the proper acid levels and textural consistency for the milk to be made into cheese.

Fermented

An aroma reminiscent of alcoholic fermentations.

Feta

A fresh cheese that originated in Greece, where it was traditionally made with goats’ milk or sheep’s milk. In the U.S. it is made with either sheep’s, goats’, or cows’ milk, or sometimes a mixture of two milks. Feta is usually kept in a saltwater brine and can be preserved for well over a year. It is a rindless cheese that, despite the brine, is dry and crumbly.

FETA

Salty, creamy, crumbly, but sliceable. It becomes drier and saltier with age. Made of sheep’s milk. The most widely eaten of all the Greek cheeses. A table cheese used for appetizers and as an ingredient in cooking. Great in green salads. May be flavored with basil.