fromage blanc vs creme fraiche
- vozick Dec 30, 2005 06:35 AM
What is the difference between fromage blanc and creme fraiche? Can they be used interchangeably?
I don't think they are interchangeable.
Creme fraiche has a higher fat content and is good for cooking because it doesn't curdle. It is essentially thickened cream.
Fromage blanc is made with less (or sometimes no) cream/fat, so it works better as a topping, especially when whipped.
I have some of each from Bellwether Farms in the fridge right now, the cream fraiche is more like sour cream, and the fromage blanc is more like artisinal ricotta. Slightly grainy, in a good way. From the texture, I don't think they would be interchangable, depending on what you are looking for.
Creme fraiche is heavenly stuff with a slight tang.
Fromage blanc is the stuff they served us when I went to school for a while in France. EVERY SINGLE DAY at lunch as "dessert", sometimes with jam. I got so sick of it I never wanted to see it again. Funny, though, I like ricotta...all psychological? Peut etre.
Fromage blanc is a fresh cheese, similar to ricotta.
In France it is available full fat...very delicious
50% fat, 20% fat, 10% fat, and 0 % fat. It is considered a diet food when the low or no fat is eaten.
Crème fraîche is full fat heavy cream soured with a starter (bacteria). It is similar to our sour cream, but does not break down in cooking, and can be used to thicken and enrich a sauce.
They are not similar and not interchangeable.