Fromage Frais

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

fromage frais or fromage blanc two names for what is essentially a single range of products: a fresh white cheese, lightly fermented and of varying fat content (see also cream cheese). The texture is smooth and creamy, sometimes almost of pouring consistency. Fromage frais is intended for immediate use. It combines happily with fresh fruits such as strawberries and is the basis of some delightful French desserts such as Cœur à la crème (when it is combined with beaten egg white and sugar and served in heart-shaped moulds). It also has many uses in dishes where a creamy effect is desired but without too much fat content (as in certain sauces and some stuffings for potatoes and other vegetables). Versions which are either unsalted or so lightly salted as not to be noticed are best for sweet dishes.