Bibeleskaes

This is a dish I grew up with—a classic farmhouse summer lunch on hot summer afternoons. A very, very cold fromage blanc mixture. Fromage blanc, a fresh, spoonable country cheese, common in Alsace, is mixed with sour cream, shallots, and chives and is so satisfying in so many ways. A toasted slice of rye or country bread slathered with bibeleskaes is delicious—you often see this at county fairs in Alsace. Sometimes it’s topped with onion and bacon, and served open faced.

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