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Fromage Blanc Cheese
Fromage Blanc can be made with whole or skim milk. Starter culture and Rennet are added to heated milk, then the milk is allowed to set and firm up like yoghurt. It is then strained through a cloth until what remains in the cloth is as firm as desired. It is not aged.
The cheese looks and spreads somewhat like Cream Cheese.
In Europe and in the UK, you just buy it at any old grocery store in tubs for a song. Depending on what you what to do with it, you can use it as is, drain it a bit, or whisk it smooth.
A few specialty makers are starting to make it in North America, but it's very expensive. In North America, you can buy kits from cheesemaking supply stores to make it.
Cooking Tips
Often used as a topping for fruit, or on its own topped with cream and sugar. Fromage Blanc can be used in cooking, but be careful as it will curdle owing to its lower fat content.
Substitutes
Low-fat cream cheese thinned with a bit of cream, ricotta, Greek yoghurt, sour cream, curd cheese, cottage cheese blended with a bit of yoghurt.
Language Notes
The name means "white cheese"
Also called:  Fromage blanc (French)
Other entries for Fresh Cheeses
Cottage Cheese, Cream Cheese, Curd Cheese, Fresh Cheeses, Fromage Blanc Cheese, Fromage Frais, Mascarpone Cheese, Mató Cheese, Neufchâtel Cheese, Panela Cheese, Pot Cheese, Quark Cheese, Queso Blanco Cheese, Queso Fresco, Queso Quesadilla, Requesón Cheese, Ricotta Cheese, Yoghurt Cheese, Zufi Cheese
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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