FROMAGE BLANC FREE
While similar to cream cheese, our Fromage Blancs are fresher, lower in fat, free of preservatives and not. Serve scoops of the fromage blanc on plates with the pureed strawberries and whole strawberries. An extremely fresh, soft and spreadable cheese. Cover and refrigerate until ready to serve. If it has become very firm, beat in a little milk. 3.6g /100g).įromage blanc with additional ingredients (fruits, sugar…) contains on average 14g of sugar per 100g of product.įat content may vary from 0 to 10% according to milk skimming. Transfer the fromage blanc from the colander to a bowl. Without any addition of ingredients, fromage blanc only contains lactose (av. Sprinkle half the cheese mixture, and let it heat. When it bubbles, put in one flatbread, cut side up. Heat the butter in a skillet over a medium heat.
Mix grated cheese and fromage blanc in a bowl. Generally, sugar content of fromages blancs is relatively low. 2 tbsp hot sweet mustard I added 1 tbsp of maple syrup to sweeten it up. It contains 85% of moisture.įromages blancs are rich in milk proteins (average content is 8g /100g) and particularly in caseins that help assimilate some minerals and micro-nutrients such as: It has a short shelf life to insure its freshness.įromage blanc is an interesting source of proteins and offers low sugar and lipids contents. Fromage blanc may also be served salty or flavoured.Īfter packing, the product is directly stored in a cold room (temperature between 0 and 6☌). It may be whipped (“fromages blancs lissés”), or possibly enriched with cream or other ingredients (sugar, fruits). The curd is then put in jars (type of fromages blancs called “faisselle”).
Drainage: to separate curd from lactoserum.įromages blancs are usually barely drained.Curdling: warm milk clots when mixed with lactic ferments and one coagulation enzyme (rennet for instance).Pasteurisation: milk temperature is increased up to 95☌ for 1 to 5 minutes in order to destroy pathogens.Their manufacturing may be divided into 3 steps: Called “quark” in Germany, this kind of soft white cheese may also be called “quarg” in England.įromages blancs are unripened soft white cheese.
Various types of fromage blanc exist, they may vary, particularly according to the country where they are produced. The designation “fresh fromage blanc” may only be used if the product contains alive flora when it is sold to the final consumer. Fromage Blanc: Fromage blanc has the consistency of sour cream with a slightly less tart flavor and fewer calories. Substitutions: Ricotta, cottage cheese, (both also low in fat) cream cheese. Fromages blancs are fresh unripened cheese that may be fermented if the fermentation is primarly lactic (2007-628 decree from April 17th 2007 regarding cheese and cheese specialities – article 2). Fromage frais is a soft, fresh cheese, similar in taste to cream cheese but much lower in fat.
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