Author Topic: Fromage frais? Fromage blanc? American Neufchatel? What do I call this?  (Read 727 times)

Offline WovenMeadows

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Trying to get clear on what differences, if any, there are between these types of cheese, and thus what to best call what I'm making:

Warming (or rather cooling, as I'm usually pasteurizing our raw) whole cow's milk to about 86 F, adding a meso starter, adding about 3 drops of rennet per gallon, and letting set about a day. Drain a bit of whey off the top, then put the soft curd into muslin to drain. Yields about 1/4 of the initial milk volume. Fresh, milky, just a bit tart soft, creamy cheese.

I've been sharing with friends, saying something along the lines of "It's like cream cheese, sort of. Or Chevre, but cow's milk." "Fromage frais", "fromage blanc," "quark" are not familiar names to we Americans. Nor is it a good comparison to American Neufchatel or Light Cream Cheese, as the commercial products to my knowledge also tend to have emulsifiers or the like added.

What is best to call this cheese?



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Offline MrsKK

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American Neufchatel...fresh made.  It's great, isn't it?

Offline WovenMeadows

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It's wonderful. As we are also trying to put a creamery in our farm, I'm also thinking in terms of marketing and what best to call it, for consumer friendliness!

Offline MrsKK

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You really are making Neufchatel, American style.  Very few home-made products are the same as the store-bought ones are, but the names are still the same.

Offline cheeseslovesu

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Re: Fromage frais? Fromage blanc? American Neufchatel? What do I call this?
« Reply #4 on: August 05, 2013, 07:38:50 AM »
We called this Quark in our cheese factory, the Germans and Austrians loved it and said it was exactly as they would make at home but more expensive. We sold it 250g for $5 Australian dollars.
The supermarket cream cheese in Australia is awful. Our home made Quark was a fantastic product to use in cooking, the best cheese cakes!


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