White Cheese (Fromage Blanc) with HerbsTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Draining time: 24 hours
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:370.2 kcal
Proteins:14.4 g
Fats:33.5 g
Carbohydrate:3.5 g
Fibers:0.1 g
Sugar:0.4 g
Cholesterol:94 mg
Sodium:343.2 mg
Calcium:414 mg
Energy:348 kcal
Proteins:13.5 g
Fats:31.5 g
Carbohydrate:3.3 g
Fibers:0.1 g
Sugar:0.4 g
Cholesterol:88.4 mg
Sodium:322.6 mg
Calcium:389.2 mg
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
fromage blanc or baker's cheese, drained in a strainer
1/2
bunch chervil
1/2
bunch chives
1/2
bunch parsley
1
shallot
salt and pepper
150
g
liquid cream
150
g
whipping cream
50
g
olive oil
20
g
wine vinegar
METHOD
- Chop the herbs (chervil, chives, parsley and shallot); combine them with the fresh cheese; add the oil, salt, pepper and liquid cream.
- Lightly whip the whipping cream and fold it gently into the cheese mixture.
- Refrigerate; serve cold.
..........
Photo : Provenance: Conservatoire des vieux métiers du textile
WINE SUGGESTIONS
Pinot Noir
CHEF'S NOTES
Tips
Choose fresh white cheese (fromage blanc) packed in its own strainer; let it drain for 24 hours in advance.
Use a wooden spoon or rubber spatula to prepare this recipe rather than a whisk: you don't want the mixture to be too liquid. It should be thick enough to be molded into little quenelles with two spoons so that you can place it on a plate with an assortment of cheeses.
For a flavor variation, replace cow's milk cheese with fresh goat or sheep's milk cheese.
Serve the herbed cheese on its own with toasted country bread. It's also delicious served in a hollowed out baked potato.
