Fromage Blanc

Fromage blanc is a fresh, soft cow’s milk cheese with a smooth, spoonable texture. Mild and lightly tangy, it ranges from nonfat to double-cream and can be drained to a spreadable consistency. It whisks smooth and blends easily into sweet or savory dishes; typical uses include dolloping on fruit, folding into dips, lightening cheesecakes, enriching sauces, and spreading on toast.

It developed in northern France and Belgium, with close relatives like quark across Central and Western Europe. Modern production relies on lactic fermentation with optional rennet; some versions use animal rennet, so suitability for vegetarians varies.