Fromage Blanc

Unaged cheese resulting from coagulation by lactic acidity (and not by rennet). Very rich in moisture, it has a fragile structure that withstands no heavy cooking. In gastronomy, its textural lightness is sublimated by whipping, which aerates its matrix to create cold mousses or tangy verrine bases. It is also the ideal binder for cheesecake batters baked very gently in a water bath to prevent cellular water from escaping and cracking the surface.