Friday, November 10, 2006

Fromage Blanc en Faisselle

Cheese begins like this. It is clean. It is the uncarved block we all aim to remain. This cheese is ready to eat, ready to wait, ready to receive. Just plain cream, or a shower of pure cane sugar sprinkled on top and soaking up the reflections. No reserve. Sauce au caramel, coulis, syrup, or a combination of any with crumbs. Spice cake crumbs. Speculos. Peanut butter cookie crumbs. A flurry of crumbs that lands like snow on a fence post. Or you can just eat it plain.

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Anonymous Tanna said...

What a beautiful site!
Loved the duck neck write up!
And especially the cheating butcher story...I find it such a relief when someone shows their true colors so transparently! A cheap lesson.
Just came back from Paris after 6 wks on a barge...Loved every minute. Lyon sounds good too.

1:37 PM, November 10, 2006  
Anonymous bea at La Tartine Gourmande said...

oh lucky you. Fromage en faisselle is my fav but impossible to find in the US, and I tried!

2:53 PM, November 10, 2006  
Blogger L Vanel said...

Hey thanks Tanna!

I am so sorry you can't find it, Bea. You might be able to get to a health food store and buy some rennet. That's presure in English. I think David had a post about how to make your own.

On the other hand, Riens has made their debut in America, having purchased a goat cheese creamery in California. I think that maybe if things go well you might be able to find it entering the mainstream some time within the next few years!

7:44 PM, November 10, 2006  
Anonymous Anonymous said...

You know what I thought when I finished reading this post? I thought it was very poetic. Seriously. I've never tried cheese that's so close to it's origins... sounds intriguing though.

Ari (Baking and Books)

3:06 AM, November 11, 2006  
Blogger s'kat said...

I recently went to Italy, and ended up one morning at a small cheese-maker's shop. It was wonderful to see the process from start to finish. Also, I now understand what people mean when they call for fresh young ricotta in a recipe, and why the crap we have here just won't cut it.

11:46 AM, November 11, 2006  
Blogger Brilynn said...

I haven't had fromage blanc (with the appropriate sprinkling of sugar) since I was in France 7 years ago, it's one of my favourite food memories from there.

6:36 PM, November 13, 2006  
Blogger Jann said...

I had something simiar while on vacation....posted a picture of it on my it the same cheese?Looks so tasty!

2:48 AM, November 17, 2006  

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