Wednesday, May 26, 2010

Fromag Blanc

I have a culture from New England Cheesemaking supply company for Fromag Blanc and made a batch yesterday. It turned out well. Most people say that Fromage Blanc and Chevre are interchangeable, but I think Fromage blanc has a much milder flavor.

I'm off to make Caprial's seared cauliflower with Fromage Blanc and Pasta which I've made once before. Yummy.

1 comments:

Amy Manning said...

The end product ended up a bit rubbery. It didn't disperse into the pasta the way that it has as I made it in the past. I liked it a lot better fresh versus cooked in pasta.

However, this was my first time using the whey as a cooking liquid for pasta. That was pretty yummy.