cheese, fromage blanc

Fromage blanc is made by adding a lactic acid starter to whole or skim milk and allowing a gentle, brief fermentation to coagulate the proteins without rennet or extended pressing — the result is a soft, spoonable cheese with fresh acidity and no aging complexity. Fat content varies: 0% (made with skim milk) to 40% (a richer, creamier version approaching cream cheese). The clean, mild flavor makes it a blank canvas: flavored with herbs, garlic, and salt as a spread; sweetened with honey and served with fresh fruit; or used in baked goods as a lower-fat alternative to cream cheese. In French cooking, fromage blanc serves in salads (salade de chèvre frais), as a topping for tarts, and as a component in mousse and cheesecake. Quark (the German equivalent) and labneh (strained yogurt) are close cousins that serve similar culinary purposes in their respective traditions.