Fromage Blanc is a fresh, spreadable cheese originated from the north of France and the south of Belgium. Many a times, the term Fromage Blanc is used interchangeably with Fromage Frais but according to French legislation - "The denomination fromage frais is reserved for unripened cheese that underwent a mostly lactic fermentation. Fermented white cheese marketed under the terms fresh or fresh cheese must contain live flora at the time of sale to the consumer." In simple language, Fromage Frais must contain live cultures when sold, whereas with Fromage Blanc fermentation has been stopped. Pure Fromage Blanc is almost fat free but cream is added to agument its flavour, which also increases its fat content making it nearly eight percent of total weight. It has a smooth, slightly citric flavour with a texture similar to ricotta. It is used in pastry fillings, pastas or served as a dessert with fruits.

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