It's once again an annoying question from the French girl!
Faisselle is somewhere in between greek yogurt and cottage cheese. It's sold in France in individual portion containing a small plastic colander.
http://www.thefoodsection.com/foodsection/2010/01/faisselle-fromage-blancs-fat-cousine.html (http://www.thefoodsection.com/foodsection/2010/01/faisselle-fromage-blancs-fat-cousine.html)
Normally you can make this by using the whey of a previous batch (obviously) or from petit suisse http://fr.danone.ch/index.php?id=sonstige-marken0 (http://fr.danone.ch/index.php?id=sonstige-marken0) (by the way why don't you have all these marvelous yogurt specialty here! so drooling!)
I can't find either in Connecticut (groton). So can anyone tell me what culture I need to make my first batch. I tried with a fromage blanc culture but the texture was too smooth.
Or maybe someone knows where to find petit-suisse or faisselle in my area (not willing to go to Boston or NYC for that).
Thanks
Try this:
http://www.mytartelette.com/2010/06/recipe-faisselle-ice-cream-raspberries.html (http://www.mytartelette.com/2010/06/recipe-faisselle-ice-cream-raspberries.html)
Maybe this will help.
Awesome, I'm gonna try straight away! I thought I needed some culture the trick was using cream and dry milk. Cool, I will let you know if this works. THANKS!
Happy Thanksgiving bu tyhe way :-)
I am also in CT right down the road from you and I work at the Subase.
Small world! So where do you buy your stuff: milk, cultures, molds, press?
I haven't got the time to try the faisselle yet, I've been busy with Black Friday ;D
Tomorrow I'm gonna try it and will make my first pressed cheese(s) youhou O0
Nice to see someone else interested by cheese making in the area! Great!
I buy my cheese cultures online from:
Dairy Connections (http://www.dairyconnection.com)
Danlac (http://www.danlac.com)
Glengarry Cheese (http://glengarrycheesemaking.on.ca/)
Not much available locally ...
I don't use goats milk way too pricey for me. Willimantic Co-Op sells it though for like $8 per1/2 gallon.
Raw cows milk is available from several places for $6/gallon oneof the best with no minumum is Brush Hill Dairy $6/gallon. Wonderful people. More info Here (http://www.realmilk.com/where1.html#ct)
See this: https://cheeseforum.org/forum/index.php/topic,5457.0.html (https://cheeseforum.org/forum/index.php/topic,5457.0.html)
I'm gonna check yours thanks for sharing
Hey, my sister works at Pfizer up that way! She uses a delivery service. They leave milk (and other things) in a cooler on her front stoop. Convenient since she works so much.
Debi - for some reason I thought you were in Maine. My sister has a friend, Christine, also an employee of E.B.
Kristin
I was reading 200 Easy Homemade Cheese Recipes yesterday and found her recipes for Faisselle. For a quart of cow's or goat's milk, add a pinch of mesophilic culture and 2-3 drops of rennet (more for the cow's milk). The recipe sounds a lot like a chevre recipe.
Sounds good.
Pam
I went to borders yesterday and discovered this book just before seeing your post pam. I saw the faisselle recipe as well as so many other goodies so I bought it. Great book!
tnsven: do you know the name of the delivery service and price please?
Thanks so much again for all your help :D
Here's a link to the service:
http://www.ctfarmfreshstore.com/ (http://www.ctfarmfreshstore.com/)
Kristin
Interesting link Kristen Thanks! I actually work at the Subase next to EB and Pfzier. One of the Pfziers places just closed down here a few months ago. New place they just built about 7 years ago.
It would be nice if we could add our home states or countries or something to profile pix. Makes it easier sometimes to answer questions. I know m freebee forum software has that option and it really helps a lot!
Jeez I went away a few days and lots of infos added ;)
I checked the inao site and it's a gold mine for some informations.
thanks all
Quote:"I checked the inao site and it's a gold mine for some informations."
what's this website? can you put the link please
pinkcell:
http://www.inao.gouv.fr/public/produits/detailProduit.php?ID_PRODUIT=3290 (http://www.inao.gouv.fr/public/produits/detailProduit.php?ID_PRODUIT=3290)
or http://www.inao.gouv.fr (http://www.inao.gouv.fr)
But I posted in the wrong thread.... wanted to post in the cabecou one....
Computers are sometimes a total mystery ;)
Not sure if anyone is still following this thread, but I found it when I Googled "faisselle". I am just back from a long overdue trip to France and am much in need of recreating the cheeses I had in France. Where we were there were many fresh cheese (yogurt, Greek yogurt, Faisselle) from sheep's milk!
I wanted to let you know, if you are still in Connecticut, that there is a dairy farm in Canterbury, CT called Baldwin Brook that sells raw cows milk. As it is Connecticut, this milk is also available in nearby CT grocery stores too. Milk is sold on the honour system, unless the owner is around.
$4.50/half gallon in plastic.
$6.59/half gallon in returnable glass bottle. $2 extra is the deposit for the bottle.
Sarah, Wakefield, RI
Sarah, welcome to the forum! I don't recall anyone else from Rhode Island on the forum, but certainly plenty of folks in the larger region.
By the way, my last name is Wakefield -- but as far as I know, we don't have any relatives up that way. :(
Quote from: sadenis on August 17, 2015, 01:03:07 PM
I am just back from a long overdue trip to France and am much in need of recreating the cheeses I had in France.
Perhaps Reblochon (https://cheeseforum.org/forum/index.php/topic,9898.0.html), Fourme d'Ambert (https://cheeseforum.org/forum/index.php/topic,9508.msg68801.html#msg68801), Pont l'Eveque (https://cheeseforum.org/forum/index.php/topic,11164.0.html)?
Welcome to the forum, Sarah. Looking forward to seeing the results of your efforts.
There is another Rhode Island member on the forum...george(MaryJ) (https://cheeseforum.org/forum/index.php?action=profile;u=4352). She's quite a character. :)
You might go over to the Introductions page and post a little about yourself.
-Boofer-