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Fromage frais

This is similar to "fromage blanc", but with a slightly higher fat content - low fat (less than 2%); medium fat (7.9-15%) - it is often served as a dessert flavoured with fruit, sprinkled with vanilla sugar or flavoured with a spoonful of honey

It's also good with baked potatoes and to make dips and cold sauces - plus French desserts, such as 'Coeur a la Crème'.

An excellent example is made by The Neal"s Yard Creamery in Herefordshire from unpasteurised cows" milk.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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