Fromage Blanc
A fresh French cheese of curdled milk drained to a soft, spoonable consistency, similar to quark. It is mild, fresh, and slightly tart, often sold in tubs like yogurt.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | France |
| Storage | Keep sealed in its tub in the fridge. Stir in any surface whey. |
| Shelf life | About 1 to 2 weeks; check the date on the tub. Finish within a few days of opening. |
| Best uses | Desserts with fruit, cheesecakes, dips, spreads, and eating with honey. |
| Substitutes | Quark, or Greek yogurt for a tangier spoonful. |
| Pairings | Berries, honey, herbs, and fruit coulis. |
| Last checked | October 18, 2026 |
About it
Fromage blanc is eaten in France like yogurt, often with sugar, fruit, or honey, and it is the base of many fresh-cheese desserts. It is drained only lightly, so it stays spoonable and glossy rather than sliceable.
Storing it
Fromage blanc does not freeze well; it turns watery. Keep it cold and use it fresh.
Using it
Serve fromage blanc with berries and honey, fold it into light cheesecakes, or whisk it with herbs for a fresh dip.
Swaps & pairings
Quark is nearly interchangeable, a little firmer. Greek yogurt gives more tang and less sweetness of flavor.
More from this maker: France