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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

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 (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

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

Tomorrow I'm gonna try it and will make my first pressed cheese(s) youhou 

Nice to see someone else interested by cheese making in the area! Great!

I buy my cheese cultures online from:
Dairy Connections
Danlac
Glengarry Cheese

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

See this: 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 

Here's a link to the service:

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
or 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