Fromage blanc

Sweet, clean Fromages Blancs – plain, herbed, tomato-garlic-basil and apricot-honey.

Seventy-five cheeses, one ewe’s cheese, two Italian cheeses, one Auvergne cheese, one Boursin, two Brillat-Savarins, eleven Bries, one Cabécou, four goats’ cheeses, two crottins, eight Camemberts, fifteen cantals, one Sicilian cheese, one Sardinian cheeses,^([sic]) one Epoisses, one Murols, three fromages blancs, one goat’s-milk fromage blanc, nine Fontainebleaus, five mozzarellas, five Munsters, one Reblochon, one Swiss raclette, one Stilton, one Saint-Marcellin, one Saint-Nectaire, one yogurt.

It was certainly an old smell – of that I could be certain. But it was not, I was sure, produced by any of the three thousand one hundred and twenty-six cheeses, yoghurts and fromages blancs that were being stored in the crypt.

They specialize in fromage blancs and firmer cheeses marinated in herbed olive oil.

Most American fromage blancs are made from whole cow’s milk, are lovely and lightly creamy, and are tantalizing enough in their freshness alone.

There are plenty of other fromage blancs that are delicious, but we think that this is the best readily available Spanish one in the states.