Paysanne/fermier cut: A knife cut in which ingredients are cut into flat, square pieces, 1/2 inch by 1/2inch by 1/8 inch is standard.
Ferme (fermier: fermière) (Fr.): farm (farmer); in cheese, refers to farm-made cheese, often used to mean raw-milk cheese; in chickens, refers to free-range chickens.
Ferme (Fr.): (firm). Is said of a slightly hard but pleasant wine.
fermier: a farm house cheese
feuilletage: in flaky layers (also pâtè feuilletée, puff pastry)
féve: fava bean (also févette, large lentil)
ficelle: long, very slender loaf of bread
figue: fig (e.g., figue de Tarascon, regional variety) ...
If the cheese was made with raw milk from the "home farm" dairy, mountain chalet or hut dairy, and it did not include milk from other sources or farms, the cheese was labeled as a Fermier cheese.
When approved for production by the Eurpoean AOC (Appellation d'Origine Controlee) the cheese is categorized as a fermier or farmhouse variety. Although this term was derived in Europe, it is also often used to classify domestic varieties of cheese.
fermiere, a la (Fr.) In the style of the farmer's wife; with mixed
vegetables.
ferri, ai (It.) Grilled over an open fire; also ferri alla griglia
Feta (Gr.) A goats' or ewes' milk cheese from Greece, pressed, then ...
 See also: Cheese, Milk, Vegetable, Produce, Mount
  
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