Happy Cheese Makers Since 1978
Fromage Blanc (DS) 5 packets

Fromage Blanc (DS) 5 packets (C20)

5.00 stars, based on 27 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 27

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

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!

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!

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.

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!

Excellent product

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  • quality
  • ease of use
  • convenient
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  • no bulk packaging
From:
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!

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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From:
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 for Quark

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From: Wisconsin
The starter packet is great for quark. We have made a lot over the years in these packet sure makes it easy. No hassle of a large packet and expirations either.We have great results and very good quality cheese. A couple of our German friends even say this is the closest to authentic German quark as they tasted in the states.

Great Substitute for cream cheese

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There is little difference in the making of Fromage Blanc and cream cheese. I found the Fromage Blanc to be lighter than cream cheese. My wife used this to make a pumpkin cheese cake and it was perfect. Light and creamy, I think this cheese will be made often in our house.



It took me a couple of attempts to get this cheese to turn out well as I am in Florida and my average room temperature is 77F. In general it sets up in 5-6 hours for me and if I drain it at room temperature as well it is ready to go into the refrigerator at 8-10 hours after starting. A Longer set time gives a stronger tang to the final product which would be nice when used with herbs to make a dip.



I bought a 25 pack deal last time it was on the sale item list. (-:

Heavenly!

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When I made this (having never made it previously), my husband and I were very pleased with the flavor of the fromage blanc. I urge you to try your hand at making this. You will immensely enjoy it!

Like when I was a kid

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From: Boston, MA
I love this culture! the cheese is just like the "White Cheese" I grew up eating in Israel- creamy, tangy, easily flavored as savory or sweet and keeps really well in the fridge. Very easy to make and great results each time.

Perfect Cheese!

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  • simple
  • price
  • perfect quark
  • great quality
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From: Philadelphia
For the past four years I had been searching for where to find "Quark" a German soft cheese I grew up with. We use it on bread with herbs, in fruit salad, in cakes and other desserts, plain, and pretty much any other way you can come up with. So when I moved to the US I desperately searched for this product that wasn't going to cost me an arm and a leg buying online somewhere in minuscule (for me) quantities. I attempted making it a few times with recipes online and it never worked. Until I tried using this culture after reading about it on here. The culture worked great, made delicious cheese and was easy to work with. I will definitely be making more quark and buying this culture again.

Perfect for the Budwig Therapy

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From: Wisconsin
What's the Budwig Therapy or diet? Joannah Budwig came up with a therapy to fight cancer with Flaxseed oil and Quark or low fat cottage cheese. I have been making my own Quark cheese from thees packets with incredible success and GREAT taste. Other comments have said it is very close to original quark they had growing up overseas. All I know is that for someone fighting cancer like myself and using the Budwig diet, this is perfect tasting and incredibly priced being that we have to make a lot of cheese because I eat it everyday. Thank you New England cheese making supply co. for helping me fight my cancer. I am telling others that are also in the fight about this also

PERFECT RESULTS ......always !

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From: Bon Wier, TX
The aroma, the creamy texture, the TASTE......on warm bagels, with hot coffee.......HEAVEN on EARTH ! The quality, the price, the ease in use.......examples of the products Cheesmaking.com sells. Buy in quanity and save, you'll be glad you bought plenty, as family and friends will not be able to get enough. I make mine from fresh goat milk.....perfect.......EVERYTIME !

Quark

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From: Andover, MA
For all the German's who read this. This is Quark, the right stuff for making cheesecake! I love it and use it all the time. Making it is really easy as well. I used to make Quark with a yoghurt maker and buttermilk, which tasted like buttermilk, but it worked. It was a lot of work though, since the yoghurt maker did not make a lot of Quark I had to do it three times to get the right amount for a cheesecake. This is much simpler. I makes just about the right amount for one cheesecake, with a little bit left. ITS GREAT! Can only recommend it and not a lot of work at all. Just a little bit of time.

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Reviews 1-20 of 27