| Term | Definition |
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| Fat Content | This term refers to the fat content in the dry matter of the cheese. It is usually indicated on the cheese's packaging. It can be as low as 4% and as high as 75%.
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| Fermentation (Cheese) | The biochemical process by which a microorganism breaks down a complex substance into simpler ones. With cheese, the fermenting agent is beneficial bacteria from the starter culture. The process is called lactic fermentation and refers to the controlled conversion of milk sugar (lactose) into lactic acid. (See Acidity) The California Milk Advisory Board
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| Feta | Greek and Bulgarian-style cheese used in many Middle Eastern dishes. Good in many cooked dishes, including pasta, or topping for soups and salads. Comes in fat-free variety. (Salty, pungent, White, Dry, firm to hard, crumbly)
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| Firm Cheeses Or Hard Cheeses | Firm or hard cheeses are a broad group that can be very mild to very sharp. The California Milk Advisory Board
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| Folded Cheese | A Middle Eastern-style cheese similar to Halloumi. Eaten as is and on sandwiches and used for frying. (Mild, minty, Yellow, Semisoft)
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| Fontina | Mild, pleasant cheese for snacking and sandwiches, similar to Gouda and Edam. (A variation, Fontinella, is firmer and drier.) (Mild, nutty, Light yellow, Firm)
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| Fresh Cheeses | A category of California cheeses that are not aged or ripened and retain much of the flavor of fresh milk. These are very soft cheeses and have a water content ranging from 40 to 80 percent. These cheeses should be stored and handled like fresh milk and kept in the refrigerator until use. California makes a wide range of fresh cheeses. Some are excellent for eating, such as Cottage Cheese or water-packed Mozzarella (also called "fresh Mozzarella"), while others are mainly used as ingredients in cooking, such as Mascarpone, Fromage Blanc, Quark and Ricotta. Some Hispanic-style cheeses are fresh cheeses including Queso Fresco (which means fresh cheese) and Panela. The California Milk Advisory Board
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| Fresh Cheeses Or Soft, Unripened Cheeses | A high-moisture-content, unaged cheese, intended to be eaten within days of its production. The California Milk Advisory Board
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| Fromage | The French word for cheese. The California Milk Advisory Board
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| Fromage Blanc | A mild, moist, smooth-textured cheese made from uncooked and unripened curd. Used as an ingredient in baking, in cooking and for eating, as with fruit. (Mild, tangy, White, Soft, creamy)
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| Fromager | The French word for cheesemonger or cheese expert. The California Milk Advisory Board
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| Fromagerie | The French word for cheese store. The California Milk Advisory Board
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| Fruitiere | Specific to the French region of Savoie, the word for a small cheese producer or cooperative that collects milk. The California Milk Advisory Board
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| Frying Cheese | A Middle Eastern-style cheese typically cut into slices and fried. Holds shape when hot. Top with sauces or salsa. Used for saganaki. (Mild, slightly salty, White, Firm)
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| Gamey | Refers to either the taste or aroma of cheese which strongly reflects its animal milk source. Young, fresh cheese should not have a gamey taste or aroma. But it can be perfectly acceptable and desirable for a more aged cheese to be described as gamey. Goat cheese with a strong, earthy tangy taste might be described as gamey. The Gourmet Cheese Detective
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