Fromage blanc is an acid-coagulated fresh cheese from northern France and southern Belgium, made from whole or skimmed milk combined with cream and having a smooth, homogenous texture similar to yogurt with a mild flavor. French law distinguishes it from the closely related fromage frais by requiring that fermentation be stopped before sale, whereas fromage frais still carries live cultures when sold. It is eaten as a dessert, spread on bread with jam, or used in savory dishes, and sweetened, fruit-flavored versions aimed at children have been popular in the United Kingdom since the 1980s.
Facts
Connections
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Also in Geography Atlas: where this subject originated.
Sources
1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.