|
 |
|
|
|
Fresh Cheeses
|
Fromage Blanc |
A traditional, European-style cheese. Tangy, buttery and easy to spread, it’s a tasty alternative to cream cheese and chévre.
This cheese is one of the most versatile ingredients available to the home chef. Fromage Blanc is at its best when used as an ingredient in appetizers, main courses and even desserts. It is fabulous with sauces, herbs and spices, and specialty breads. Check out our recipe section for more ideas.
If you’re presenting Fromage Blanc on a cheeseboard, whip the cheese and serve in a ramekin. Then drizzle with honey and top with toasted nuts.
Many of our customers keep a tub frozen for an ‘emergency’ appetizer –– it freezes well and can be defrosted in minutes.
We’ve got a little secret to share: Fromage Blanc is naturally lower in fat than other cheeses (1/4 tub is equal to two Weight Watcher points). We had to tell you this, because the taste would never give it away! |
|
|
|
|
Crème Fraîche |
This classic, French-style cultured cream has a rich, nutty flavor with an appealing tart edge. A basic pantry item in French kitchens, it is an ingredient used by fine cooks in many cuisines. Pour over fruit, whip into soups, stir into sauces. Créme Fraîche never curdles while cooking.
See our recipe section for serving suggestions.
|
|
|
|
|
Ricotta |
| Whey from our aged cheeses (both cow and sheep) goes into making our ricottas. Both are creamy with a sweet, delicate flavor that must be featured. Drained in the Italian baskets for this purpose, it is never mushy or grainy. |
|
|
|
|
|
|
|
|
|
|
|
