Fromage Blanc

Fromage blanc and quark belong to a family of European-style cows’ milk cheeses made with different textures and butterfat amounts to perform different roles in the kitchen. At Vermont Butter & Cheese Creamery, these two distinctive cheeses share a link with company co-founder Allison Hooper’s apprenticeship on a dairy farm in Brittany, France.

The fromage blanc Allison remembered enjoying on the farm for dessert — mixed with a bit of sugar — inspired Vermont Fromage Blanc, which she and company co-founder Bob Reese introduced to the U.S. market in 1985. A great source of fat-free protein, it is a delicious complement to uncooked dishes. Since it has no butterfat, it will separate at high temperatures.

Product Details

Milk Type: Cow
Shelf Life: 45 days
Ingredients: Pasteurized skim milk, culture, enzymes, salt
Rennet: Microbial (non-animal)
Butterfat:0%

Key Features

• Made from fresh, rBGH-free Vermont milk
• Fresh milk flavor, pleasantly tart
• Smooth, spreadable texture

Serving Suggestions

• Sweeten with sugar, maple syrup, or honey and serve with fresh fruit
• Blend with preserves and spread on a bagel
• Mix with chopped herbs and serve on boiled new potatoes or as a spread on toast, sandwiches, and wraps