Here are the definitions for the letter "f"

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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 cheese cloth, 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.

FIOR di LATTE ABRUZZESE

Made with cow’s milk, this is described as the poor relation of buffalo milk Mozzarella; it is similar in appearance, produced in oval shapes and braids. It is used as a table cheese and a cooking cheese, especially in regional dishes, in much the same way as Mozzarella.

Firm

Refers to the body of the cheese when it is strong and smooth rather than weak or soft.

Firm (Hard)

A classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Cheddar and Swiss. 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 10-12 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 35-37 pounds that has been coated with wax and cheese cloth.

Flat

Indicates that the flavour of the cheese is neutral, with no particular standout characteristics; lacking flavour.

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.

Floral

The fragrant quality in cheese that can pertain to both aroma and flavour. A floral flavour is a sweet though not sugary taste, such as in a fresh sheep’s milk ricotta. It can also refer to a cheese that might have a floral component added to it.

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.

FONTAL

Also known as Italian Fontina. A lovely copy of Fontina Val d’Aosta. Mild, buttery flavor.

Fontina

Originated in Italy, Fontina is a semi-hard, mild to strong-flavoured cows’ milk cheese. It is distinguished by its tiny eyes and is a brushed-rind cheese. In the U.S., however, Fontina is not always a brushed-rind cheese, and at least one producer is making Fontina from goats’ milk.