Does anyone know what fomage blanc is? It tastes like sour cream. Is it used the same way? Does it have the same fat content?
Less fat than sour cream.
In Brittany, I watched girls eat platefuls of it with fruit , like yogurt.
Fromage Blanc is a very mild, fresh goat cheese. Generally you find it in a tub, it is softer than the typical log of chevre you see. As goat cheese has a bit less fat and more protien than cow cheese, it is somewhat lower fat, but I think you can tell by the taste it *ain't* diet food.
Stir a tablespoon in your tomatoe sauce right before mixing in the pasta. ummmmm.
Fromage frais (fresh cheese)and fromage blanc (white cheese) are not by definition goat's milk cheeses. In France, at least, the fromage blanc most commonly available is made of cow's milk. Cow's milk is the default, as it were, and goat's milk fromage blanc is labeled as such.
These are catch-all terms for a range of foodstuffs (salted/unsalted, cow's milk/goat's milk). They are fresh white cheeses, according to the OC to Food, and their "texture is smooth and creamy, sometimes almost of pouring consistency." They are "lightly fermented and of varying fat content...Intended for immediate use." These cheeses combine "happily with fresh fruits such as strawberries," and form the basis of some "delightful French desserts such as Coeur a la creme." They are available in single-serving containers in France, and I usually mixed jam with them, as I would plain yogurt. The texture I've most commonly seen is somewhere between whipped cream cheese and yogurt.
Would this be the same as quark in Germany? If so, the Germans made wonderful cheesecakes out of it. Also, often we would eat quark and jam on toast. One of my favorite things to eat was toast with quark and pflaumenmuss (plum butter).
When I was in a German hospital for about 10 weeks, they served me the same breakfast every day. A bowl of plain quark, 2 brotchen, jam, butter, and coffee. I grew to love the plain quark.
I am not a big fan of the commecially available fromage blancs in the U.S. -- both because of the flavor and the price. Instead I make my own, which winds up costing about $1.50 to $2.50 a pound, depending on how much I drain it. Click the link below to see how to make it. There's some recipes for using the fromgae blanc there, too.