Pronunciation: [froh-MAHZH BLAHN]
Originating in France, where it's called fromage fraise ("fresh cheese"), this is a simple uncooked, unmolded, unripened cheese. Authentic fromage blanc is fat free but some cheesemakers increase the fat content by adding cream. On French labels, the term maigre indicates a very low-fat cheese, and allege describes one that's very high in fat. Fromage blanc has a fresh, tangy flavor and a texture like thick sour cream. It's smooth and creamy and can be used in cooking, as a spread (sometimes with added herbs or other flavorings) or spooned over fruit. Fromage blanc is typically sold in 8-ounce tubs. See also cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.