Fromage Blanc ('white cheese' in French) is a fresh, light, fluffy cow's milk cheese. Sometimes called 'Farmer's Cheese', Fromage Blanc is a relatively simple cheese to make, but very special when done right. No other cheese better demonstrates the quality of the milk: it's almost the closest cheese recipe to liquid milk, with minimal manipulation.
Fromage Blanc has to be one of the world's most versatile cheeses. It can be used in endless dishes and culinary applications: sauces, desserts, on meats, as a topping, as a thickener, and more. It can be used in place of cream cheese, sour cream, ricotta, quark and other fresh cheeses. It's a perfect base for dips: just add herbs, spices, or other flavorings. It can be eaten straight with a dollop of jam or honey, and is light and refreshing next to charcuterie of all types. It adds a wonderfully refreshing element to grilled cheese, and sandwiches of all types. Of course it's divine on its own, spread over some soft bread or a cracker.
This fromage blanc is made in Vermont by Vermont Creamery, a long-time leader in making French classics in the United States. 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, and then started sharing them with Americans when they were little-known.