Fromage Frais à la Ciboulette

In Provence every cheese shop worthy of its whey has an earthen-ware bowl (or several) with a big wooden spoon stuck in its mound of soft, fresh cheese. Some of this ‘fromage frais’ is plain, to be eaten with crème fraiche and honey or homemade jam, some is scented with fresh herbs, the most popular on the Côte d’Azur being a mixture of chives and chervil. If you are lucky, the fresh cheese will be made from goat’s milk, as it is at the Maison Agnèse. This is a simple home version using ful