« back to encyclopedia search results
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.