Fromage Blanc or white cheese, when translated literally, is fresh, slightly drained skim milk that is set overnight to coagulate. Allison Hooper, co-founder of Vermont Butter and Cheese Creamery learned how to make Fromage Blanc during her apprenticeship on a dairy farm in France.
Fromage Blanc will separate at high temperatures, so use it in uncooked dishes, like appetizers, main courses and even desserts and it's nutritional value is a definite plus: 0 percent butterfat, high protein, low sodium and calcium. When you like to make Fromage Blanc part of your cheese board, whip it and serve it in a ramekin as small bowl. It's also fabulous with sauces, herbs and spices, and specialty breads.
Vermont Butter and Cheese Creamery's Fromage Blanc latest award is a 3rd place at the 2012 competition of the American Cheese Society.
Ingredients:part. skim cow's milk, culture, enzymes, salt.