← Nouns Cooking · French

Ingredients

• 400 g fromage blanc or faisselle, well drained
• 2 tbsp Crème fraîche
• 1 Shallot, very finely chopped
• 1 clove Garlic, crushed
• 2 tbsp Chives, snipped
• 2 tbsp parsley or chervil, chopped
• 1 tbsp white wine vinegar
• 1 tbsp olive or walnut oil
• salt and black pepper
• 1 baguette or radishes, to serve (optional)

Method

1. If the cheese is very wet, drain it in a sieve lined with muslin or kitchen paper for 30 min.
2. Beat the cheese with the crème fraîche until smooth and creamy.
3. Stir in the shallot, garlic, herbs, vinegar and oil, and season well with salt and plenty of pepper.
4. Chill for at least 1 hour so the flavours mingle. Serve with toasted bread, crackers or crisp radishes.

Tips

• Thick Greek yogurt or quark mixed with a spoonful of soft goat’s cheese makes a good stand-in for fromage blanc.
• Gluten-free as long as you serve it with vegetables or gluten-free crackers.

Sources

Written in our own words after cross-checking these recipes:

Obviously French Explore Parts Unknown (Alain Ducasse) French Cooking Academy