What the hell do you do with Fromage Blanc?

Posted on January 18, 2014

This is a question I’ve been asked a hundred times. Since we placed at last year’s ACS competition, more people are showing an interest. My current pithy reply: Fromage Blanc is a “supporting actor” cheese versus a “lead actor” cheese like Bent River or Good Thunder. It’s meant to be mixed with things, elevating said things.

It is great with granola and fruit for breakfast. One of our regulars at the Minneapolis Farmers Market uses it to thicken and add a creamy acidity to his sauces. Want the best mashed potatoes ever? Add a healthy dollop of Fromage Blanc. Here are a few ideas from chefs, who seem to know exactly what to do with it:

–Vincent Francoual at Vincent spreads it on flatbread, and adds toppings like bacon, caramelized onions and arugula.

–Butcher and the Boar mixes it with cumin, cilantro, smoked chili powder (housemade, naturally) and olive oil.

–The Craftsman makes a version of cream cheese frosting.

–Salut Bar Americain makes a tarte framboise in the same vein as Vincent.

Other ideas?

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