The fromage blanc Allison remembered enjoying on the farm for dessert - mixed with a bit of sugar – inspired Vermont Fromage Blanc, which she and company cofounder Bob Reese introduced to the U.S. market in 1985. A great source of fat-free protein, it is a delicious complement to uncooked dishes. Since it has no butterfat, it will separate at high temperatures.
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Milk Type:
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Cow |
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Shelf Life:
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45 days
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Ingredients:
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Pasteurized skim milk, culture, enzymes, salt
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Rennet:
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Microbial (non-animal) |
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Butterfat:
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0%
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Key Features:
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Made from fresh, rBGH-free Vermont milk
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Fresh milk flavor, pleasantly tart |
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Smooth, spreadable texture |
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Serving Suggestions:
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Sweeten with sugar, maple syrup, or honey and serve with fresh fruit
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Blend with preserves and spread on a bagel |
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Mix with chopped herbs and serve on boiled new potatoes or as a spread on toast, sandwiches, and wraps |
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Fromage blanc and quark belong to a family of European-style cows’ milk cheeses made with different textures and butterfat amounts to perform different roles in the kitchen. At Vermont Butter & Cheese Company, these two distinctive cheeses share a link with company cofounder Allison Hooper’s apprenticeship on a dairy farm in Brittany, France. 
