Fromage Blanc

Fromage blanc: A creamy white, light delight

There’s something magical about fromage blanc. With a luxuriously smooth texture and a mild flavor, this fresh cheese is incredibly versatile, making it a favorite of pastry chefs, home cooks, and cheese lovers everywhere. Striking the perfect balance between freshness and richness, fromage blanc has the charm of cream cheese but is quite a bit lighter, with a tangy taste that makes it perfect for both savory and sweet dishes. When you have a cup of fromage blanc on the counter, the possibilities are almost endless.

Fresh cheese from Wisconsin

Fromage blanc originates in France – the name means “white cheese.” And while Wisconsin has yet to produce this variety in larger volumes, our cheesemakers produce plenty of similar fresh cheeses. For example, The Westby Cooperative Creamery produces several cottage cheese varieties, including a 4% milk fat small curd product that won a gold medal at the World Championship Cheese Contest. Specialty Cheese Company makes a variety of fresh cheeses like queso blanco, panela, and paneer. And fresh cheeses from BelGioioso include mascarpone, mozzarella, burrata, and stracciatella. So, when you’re looking for a quick hit of creamy goodness, you won’t find fresher cheese than the many varieties made right here in America’s Dairyland.

All about fromage blanc

Taste, texture, and appearance

Fromage blanc has a mild, slightly sour taste that’s clean and fresh, making it adaptable to both sweet and savory dishes. Its texture is smooth and creamy – it’s like a spreadable cream cheese but lighter. In appearance, fromage blanc is typically pure white and has a soft, spoonable consistency, giving it a luscious, fresh look that’s appealing in dips, spreads, or dolloped on dishes.

How it’s made

Making fromage blanc is a fairly simple process that can easily be performed at home. Pasteurized cow’s milk is warmed and combined with cultures that encourage the fermentation process. After setting, the milk is gently drained to achieve the ideal creamy consistency. The longer the curds are drained, the thicker and creamier the fromage blanc becomes, allowing cheesemakers to create versions ranging from spoonable to spreadable textures. Some add a touch of cream for extra richness, resulting in a cheese that is both luscious and light.

Nutritional value

Fromage blanc is low in fat compared to other creamy cheeses, especially if it’s made without added cream. This makes it an excellent choice for those looking to enjoy a luscious cheese without too many calories. It’s also a great source of protein, calcium, and probiotics.

What to sip and savor with fromage blanc

Pairing with wine, beer, and spirits

• Wine: When drinking wine with fromage blanc, it’s best to go for light, fruity wines like a dry rose or a chenin blanc that will complement the subtle acidity of the cheese. Alternately, a crisp sauvignon blanc offers a nice balance to the creaminess of the cheese.
• Beer: A light, refreshing wheat beer works well with the creamy texture of fromage blanc. You might also pour a Belgian-style fruit lambic beer – the citrus notes in the beer will beautifully balance the zesty flavor of the cheese.
• Spirits: Pair fromage blanc with a gin and tonic or a light vodka cocktail with herbs. The botanicals in the alcohol will highlight the fresh flavors of the cheese.

In the kitchen

Fromage blanc is a culinary chameleon, infusing creamy goodness and milky notes into a variety of dishes.

• Savory dips and spreads: Mix fromage blanc with fresh herbs, garlic, and a pinch of salt for a creamy yet softly tart dip. It works beautifully as a spread for bread or crackers, adding richness without overwhelming flavors.
• Desserts: Add a bit of honey or fruit preserves for a simple, light, but indulgent dessert. Fromage blanc pairs wonderfully with fresh berries or a sprinkle of nuts, too.
• Cooking: Use it as a substitute for cream or sour cream in recipes for a lighter twist. Fromage blanc can also be stirred into soups for a creamy texture without adding heaviness.
• Baking: Try using it as a filling for pastries or tarts. Its mild acidity adds a delicate balance to sweet treats, offering a creamy consistency that bakes well.