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Fromage Blanc (DS) 5 packets

Fromage Blanc (DS) 5 packets (C20)

4.98 stars, based on 41 reviews
This starter culture has to be one of the most sensational finds we have made in all our years of cheesemaking. It is so simple even your children can make it. It is similar to cream cheese with a delightfully rich flavor. Fromage Blanc can be used...
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Reviews 1-20 of 41

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I like this even better than Chevre. My husband says it's like eating cream cheese.

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We have a small herd of organic Jerseys. When I save milk for cheese the milk is warm, of course, and by the time I get it to the house to mix with the frommage blanc culture it is exactly the right temperature. I love how that works. Sometimes I mix chopped dill or other herbs with the cheese when I drain it. Sometimes it's just plain. Sometimes after it's drained I whip it with herbs to make a dip. A nice simple way to have our milk a different way.

Almost foolproof and delicious!

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  • consistent
  • delicious
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From: Hercules, CA
For Russian Easter we make a special dessert called Paskha, made with bakers’ cheese. I used to buy the cheese from a dairy, but they stopped making due to low demand. I’ve been searching for a replacement since, but haven’t found one that compared … until now.



This culture makes delicious, creamy cheese (not gritty like many others out there) and it’s so simple I haven’t had a bad batch yet! I can easily control how dry I need it and it freezes very well. I have made this with lighter and higher fat store-bought milk, and find that for making traditional bakers’ cheese that I grew up with, 1% milk works best. My search is over!

Best simple soft cheese culture for Sheep's Milk.

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  • flavorful and easy
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From: Upstate NY
I've been milking my dairy sheep for about 12 years now, and my go-to cheese has been the Fromage Blanc (DS) packets -- which I discovered in a goat-supply magazine. I'm delighted to find the original source -- New England Cheesemaking. This culture brings out the rich butterfat and sweet taste of natural sheep's milk -- just a delightful choice for a fresh sheep's milk cheese.



When I had six or more sheep going, they produced more milk than I knew what to do with -- and originally I just wanted a little "cream" for my coffee! The convenient packages allowed me to use one milking's worth of sheep milk and culture for the day and drain overnight, or culture overnight and drain over the next day. Produces a rich, creamy delicious soft cheese.



I milk by hand, filtering the milk immediately before it can cool and "seize up" with the high level of butterfat sheep milk contains. Either warm raw milk or slightly cooled pasteurized milk is mixed with starter and the pot is left in a warm water bath in my kitchen in summer. The packets already contain the rennet, so no fussy measuring -- just add to 2-3 gallons of warm milk (I do use a thermometer to monitor temperature).



I followed the directions in Ricki's book and mix in a little cheese salt when it is done. Sometimes for special occasions or to share with friends, I will also mix in chopped fresh herbs, or chopped onions and paprika -- that is a good flavor and much-requested. One of my friends likes the fresh Fromage Blanc with fresh peaches for breakfast. I was asked if I would make more to sell in a local farm store, but I am not ready to set up a Grade A dairy and cheese kitchen. Just enjoy making my own fresh Fromage Blanc from my Sheep Ladies' milk. Reliable, easy to do, pure joy.

Buttermilk

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From: Sylvania, GA
This is the starter I use to make buttermilk: 1 packet of starter to 6 cups of skim milk + 1/2 cup of non-fat low-heat powdered milk (NOT the instant kind from the grocery store!), stirred into room-temperature milk (during the process of taking grocery store milk to 180 degrees). This process yields a very thick buttermilk, so - after it's set - I stir the buttermilk with a pinch of salt, then add ~2 cups of whey (left from making fromage blanc w/Fromagina starter) to thin AND add protein (not to mention a little bit of fat, given that I use some half-&-half in my fromage blanc). Yield ~1/2 gallon REALLY GOOD buttermilk!

Cheezy

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  • Keeps a long time in the freezer. Ready
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We love the Fromage Blanc. We especially like to add fresh herbs and use it to stuff fresh Alaska King Salmon and cook it on the grill. It is always a hit with our guests.

Delicious

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From: VA
This is a staple in our home. After evening milking, I bring warm milk in the house, add the culture and let it sit overnight. In the morning, I drain it. So easy. We put it on everything. It's great on a sandwhich or in a bowl of soup.

Delightful and Fool-Proof Fromage Blanc

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From: Upstate New York
I have been using your Fromage Blanc packets with my fresh sheep milk for many years now. I milk a few dairy sheep and have found that no matter what the season, what they are eating, what the butterfat content of the milk, I can use one of your packets of pre-measured Fromage Blanc culture and turn out a wonderful fresh cheese. It is the first cheese I want to make when the ewes freshen, and it is something my friends eagerly await.



Good for appetizers (onions and paprika mixed into it fresh, very popular), good plain with fresh fruit for breakfast, good for cheesecake, good for any sort of cooking. Extremely easy. Reliable. Rewarding.

Easiest cheese in the world to make!

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From: Burns, OR
It doesn't get any easier to make cheese than to warm the milk and add the packet of culture! Let the mixture set on the stove over night and the next morning: voila! Cheese!

The culture packets make the process as easy as 1, 2, 3! Anybody can make this cheese with the Direct Set packets!

Easy and delicious

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From: Alexandria
I have been making this cheese for years. I add different flavors just for a change. When I buy the culture in bulk ( the 12 packets) the price is unbeatable!!!

Easy cheese to make!

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  • Yummy easy
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  • None
From: Missouri
It's been a few years since we made this but getting ready to make some more. We love this with some salt and garlic spread on Ritz crackers! Family is requesting that I make some since it's been so long. People will ask you to make it again and again!

Easy cheese!

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Cheese making doesn't get any easier than this! You decide the fat content of the cheese by the milk you choose; you decide the taste of the cheese by how long you let the culture set; you decide the texture of the cheese by how long the curds drain. You create the perfect soft cheese for your exact needs. Love this stuff!

Excellent product

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  • quality
  • ease of use
  • convenient
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  • no bulk packaging
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This is awesome! I (we) have 3 cows so I make LOTS of cheese...:) Very convenient and user friendly.

Fromage Blanc

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From: Idaho
Very easy , very yummy. It is so easy and is great for herb cheese spread. I added 1 clove garlic, italian herbs and salt. Better than the rondel cheese you can buy. Great texture. I also added lemon juice ,vanilla and sugar for a cheese cake flavor. Great on crackers. can''t wait to try it in place of cream cheese in recipes. LOVE IT!

Fromage Blanc

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I am new to making goat cheese. I have tried different methods. I ordered the Fromage Blanc and have made several batches with it. It produces a very consistent, mild cheese with a very smooth texture. I am very pleased with it and would recommend it to other beginners.

Fromage Blanc

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  • Ease of use
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From: Marysville, WA
I used this for the first time to make a Scottish cheese called Crowdie. It is stupid simple-stir the culture into a gallon of raw milk (must be raw), let it sit 24 hours, heat to 100 degrees F, stirring. When you start heating the curds, they look like yogurt, but heating them leads to a look of "soft scrambled eggs". Drain in a cloth for 6 hours or so, salt a bit, and you're done! I loved that this culture is so easy to use!

Gives consistently good results

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From: Central Virginia
This culture gives my goat's milk a consistently good result each time I use it. A good product and affordable - especially when you buy in bulk.

Good enough to please a real Frenchman!

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  • Easy to use
  • fresh
  • price
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My husband was born in France, and as such, loves nothing more than his cheese and baguette. We can buy some nice French cheeses at our local Wegman's (for a pretty price), but not the delicious fromage frais that one can buy at the daily market there. Commercial Boursin-type cheeses are good, but not the same. So I decided to try to make it myself. I bought the fromage blanc culture from Cheesemaking.com, some low-heat pasteurized, organic milk from the local dairy farm and tried the recipe included on the packet. Grand succès! I salted the cheese a little bit and added some dried shallot bits, then rolled the outside of the finished cheese in a mixture of chopped fresh Italian parsley, fresh chives, crushed black pepper and Sel de Camargue. Wow! Sweet, crumbly, creamy fresh cheese-so good on bread, stuffed in chicken breasts or crumbled on beet salad. My husband was in heaven-I'm so glad I found this product and it is so easy to use!

Great cheese to make and share

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The fromage blanc turned out great. I added some mashed blueberries and a bit of Splenda and shared it with all the elderly farm ladies at my Grandmothers apartment complex. Now their all offering to share the vegetables out of their community garden. A very nice trade, I might add!

Great culture, especially for new cheesemakers!

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  • easy
  • makes a great product
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From: California
This culture is what I used to make my first (and second, and third...) cheese. It's very simple to use because you only need the culture and milk, and the vast majority of the "working" time is hands-off. It makes a great product that can easily be flavored with herbs, garlic, chile flakes, or just about anything. For anyone familiar with the Nicasio Valley Cheese Company, once you start playing with temperature control you can use this culture to make a cheese very much like Nicasio's Foggy Morning.

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Reviews 1-20 of 41