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What Is Fromage Frais?

Caviar appetizer with fromage frais and basil.
Fromage frais is often combined with herbs like oregano to make a spread.
Glasses of skim milk, which is used to make fromage frais.
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  • Written By: G. Wiesen
  • Edited By: Heather Bailey
  • Last Modified Date: 02 November 2014
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Fromage frais is a French type of white cheese, usually made with skim milk, with a variety of textures depending upon how it has been produced, and is often used in combination with other ingredients such as savory spices or sweet berries. The cheese itself has little or no flavor, making it an ideal medium to showcase more flavorful ingredients. It can be used in a number of different recipes, often in a similar capacity to sour cream or cream, or served by itself. Fromage frais can be quite difficult to find in regions outside of France, though specialty food sellers will sometimes carry the product.

In French, fromage frais literally means “fresh cheese,” though fromage blanc is also sometimes used and simply means “white cheese.” Often made using skim milk, it can have very little fat, but also tends to have very little flavor. Some makers add a bit of cream to the cheese to make a richer and more substantial cheese. The cheese itself can be fairly delicate, and if added to a cooking dish, it should be added to the dish off of the heat, stirred to thoroughly combine, and then returned to the heat. Direct heat during addition of the fromage frais can cause the cheese to quickly curdle before properly incorporating into the dish.

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Fromage frais can be used in ways similar to sour cream, cream, or even cream cheese depending on the consistency of the cheese and the application. Some types of fromage frais are creamy but fairly thin, with a loose consistency somewhere between heavy cream and sour cream. This type of cheese is often added to dishes to thicken sauces and make them richer and creamier. Other varieties can be made firmer and may more closely resemble cream cheese in consistency and texture, though not in flavor.

This type of fromage frais is often used as an appetizer or a dessert and combined with other ingredients for greater flavor. A savory appetizer can easily be made by combining the cheese with some herbs and spices, such as rosemary, thyme, oregano, and garlic. This can then be spread on crackers or any similar means of cheese service. It is also often served as a dessert, typically combined with fresh berries and a berry sauce to provide a rich, creamy medium for the sweetness of the berries. Fromage blanc au miel is a commonly served dessert in which fromage frais is drizzled with honey.

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burcidi
Post 3

I mainly use fromage frais in pasta sauces and dips for snacks and starters. You can mix fromage frais and plain yogurt with different spices to be served with salty snacks. You can also combine fromage fraise with other light cheeses like ricotta and cottage cheese.

I've also made a filling with fromage frais and fruit for a sponge cake which turned out very good. I think that for desserts, fromage frais goes extremely well with fruits like strawberries, cherries, peaches and berries. I love to build upon old recipes with fresh fruits and replace the cream or milk with fromage frais for a fresh and tart flavor.

fify
Post 2

@turkay1-- You can tell from the name that "creme frais" means fresh cream and it's basically what we call heavy cream and you can find it everywhere. Since fromage frais is cheese, its fermented so it will probably change the flavor of desserts that call for creme frais and might make them more sour.

The french terms for cheeses and creams can get complicated. If you insist on using the actual french product for your dessert, you can also try searching for "creme liquide" or "creme frais liquide" which is the same thing as creme frais. Otherwise you can just replace it with American heavy cream in the recipe.

candyquilt
Post 1

I have a chocolate meringue recipe that calls for creme frais which I absolutely cannot find in any of the stores. Can I use fromage frais instead? What is the difference between the two? I do not want to change the taste of the dessert but I'm stuck!

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