VARIETIES OF CHEESE (1908) (part three)

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Pg. 70:
Flats.  See Cheddar.
Flower
Fondue.  See Fromage Fort.
Fontine d'Aosta.  See Emmental.
Formagelle
Formaggie di Capra.  See Goat's Milk.
Formaggini
Formaggini di Lecco
Formaggio Dolce.  See Emmental.
Formaggio Duro.  See Nostrale.
Formaggio Grana Lodgiano.  See Parmesan.
Formaggio Tenero.  See Nostrale.
Fourme.  See Cantal.
Fourme d'Ambert.  See Ambert.
Freisa.  See Cooked.
Fresco.  See Stracchino.
Fromagere.  See Canquillote; Fromage Fort.
Fromage a la Creme.  See Cream.
Fromage a la Pie.  See Farm.
Fromage Blanc.  See White.
Fromage Bleu.  See Bleu.
Fromage Double Creme.  See Cream.
Fromage de Bolte.  See Box (soft).
Fromage de Bourgogne.  See Burgundy.
Fromage de Foin.  See Hay.
Fromage de Troyes.  See Barberey.
Fromage Fort
Fromage Mou.  See Maquee.
Fromage Persille.  See Gex; Bleu.
Gaiskasli.  See Goat's Milk.
Gammelost
Gautrais
Gavot
Geheimrath
Gerome (see also Munster).
Gervais (see also Cream).
Gex
Gisley
Glarnerkase.  See Sap Sago.
Gloire des Montagnes.  See Damen.
Glumse
Gloucester (see also Derbyshire).
Goat's Milk
Gorgonzola
Gouda
Gournay
Goya
Grana.  See Parmesan.
Granular Curd
Gray
Grottenhof.  See Limburg.
Gruau de Montagne.  See Ziger.
Grunerkase.  See Sap Sago.
Gruyere
Guiole.  See Laguiole.
Gussing
Hand
Hartkase.  See Saanen.
Harz
Hay
Herve (see also Limburg).
Hobbe.  See Leyden.
Hohenburg.  See Box (firm).
Hohenheim
Holstein Dairy Cheese.  See Leather.
Holstein Health
Holstein Skim-milk
Holsteiner Gesundheits Kase.  See Holstein Health.
Holsteiner Magerkase.  See Holstein Skim-milk.
Hop
Hopfen.  See Hop.
Hudelziger.  See Ziger.
Hvid Gjedeost
Iglesias.  See Pecorino.
Ihlefeld.  See Hand.
Ilha
Incanestrato
Isigny
Jochberg
Josephine
Jura
Kajmak
Kascavel
Katschkawalj
Katzenkopf.  See Edam.
Kirgischkase.  See Krutt.
Kjarsgaard
Kloster
Klenez.  See Brinsen.
Knaost.  See Pultost.
Koejekaars.  See Leyden.
Kolos-Monostor
Komynde
Koppen
Kosher
Kosher Gouda
(Pg. 29:  KOSHER GOUDA.  This is a cheese made especially for the Jewish trade. ...)