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Fromage blanc and quark belong to a family of European-style cows’
milk cheeses made with different textures and butterfat amounts
to perform different roles in the kitchen. At Vermont Butter &
Cheese Company, these two distinctive cheeses share a link with
company cofounder Allison Hooper’s apprenticeship on a dairy
farm in Brittany, France.
The fromage blanc Allison remembered enjoying on the farm for dessert -
mixed with a bit of sugar – inspired Vermont Fromage Blanc,
which she and company cofounder Bob Reese introduced to the U.S.
market in 1985. A great source of fat-free protein, it is a delicious
complement to uncooked dishes. Since it has no butterfat, it will
separate at high temperatures.
In Germany, quark – German for “curd” –
is a popular everyday cheese, making it well suited to a wide variety
of uses. At the request of a chef making traditional German-style
pastries and desserts, Allison drew on her European education in
artisanal cheesemaking to craft Vermont Quark with 11 percent butterfat
and a smooth, creamy texture.
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| Click here to download the certificate |
| Milk Type: |
Cow |
| Shelf
Life: |
Fromage Blanc:
45 days
Quark: 60 days |
| Ingredients:
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Fromage Blanc:
Pasteurized skim milk, culture, enzymes, salt
Quark: Pasteurized milk, culture, enzymes, salt |
| Rennet: |
Microbial (non-animal) |
| Butterfat: |
Fromage Blanc:
0%
Quark: 11% |
| Key
Features: |
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Made from fresh, rBGH-free
Vermont milk
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Fresh milk flavor, pleasantly tart |
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Smooth, spreadable texture |
| Serving
Suggestions: |
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Sweeten with sugar, maple syrup, or
honey and serve with fresh fruit |
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Blend with preserves and spread on a
bagel |
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Mix with chopped herbs and serve on boiled
new potatoes or as a spread on toast, sandwiches, and wraps |
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