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Fromage Blanc (DS) 5 packets

Fromage Blanc (DS) 5 packets (C20)

4.94 stars, based on 54 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 21-40 of 54

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
  • %20makes%20a%20great%20product
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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.

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!

if you love cream cheese...

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  • easy
  • creamy
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From: Granbury, TX
this is the one for you. I make and freeze these sweet batches of cheese so I can use it to make cheesecakes later on. Works great! All you need in the individual packets.

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.

Love the Fromage Blanc

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  • Price and quality
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From: Southwest Indiana
I use this culture to make a quark type cheese. I have never had a batch fail me.

Makes a great German Quark

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I have been very happy to discover your website and the fact that you sell the fromage blanc culture.

Coming from Germany, what I most missed in the US was Quark, a delicious low fat dairy product very hard to find here. Even online I did not have much luck. Anyhow, the German Quark is the low fat version of the French Fromage Blanc usually made with skim milk, low fat or no fat milk instead of whole milk or a milk/cream mixture. It is absolutely delicious, especially in the summer months, contains high protein, high calcium, low fat and is a great energizer and weight loss food. It is eaten as -a spread on bread or rolls (instead of butter) topped with jam -mixed with fresh fruit (especially delicious are strawberries or peaches) as a dessert - mixed with jam or fruit and some gelatine for hot summer dessert -mix with lemon juice and sugar for a hot summer desert -mixed with whipped cream as a lighter topping for cakes or fruit -mixed with chives, salt and pepper as a spread or dip. -used in cheesecake instead of the cream cheese (imagine-low fat healthy cheesecake!) -used for baking: quark-oil dough is a delicious dough for small pastries and rolls, quark-strudel is a low fat strudel.



Anyhow, if you would add the name Quark to your Fromage Blanc culture and make it findable through search engines, you will make a lot of people who miss this great dairy product happy.

Making cheese cake

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From: Ellijay, GA
I used Fromage Blanc to make an all goat's milk cheese cake that was simply amazing. Not as creamy as cream cheese but a bit drier and still tasty.

much like quark

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From: Santa Fe, New Mexico
I am grateful for having found a culture that creates a soft cheese much like quark which is a healthy mainstay in my home country.

new packaging not as convenient

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From:
Same great fromage blanc culture but the new, smaller packet doesn't open or sprinkle as neatly.

Perfect Cheese!

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  • simple
  • price
  • perfect quark
  • great%20quality
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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.

Simply Fabulous!

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From: Derry, NH
I've been buying this culture for about the last ten years. It's super easy to use and requires very little active time. The soft cheese it produces is creamy and delicious. It lends itself to additions such as garlic and chives, fresh dill, etc. My family loves it as a "pub style" cheese served with crackers, but it would be just as good with bagels or smeared on some crusty French bread. Give this one a try...you can go wrong.

So easy - so good - possibilities are endless

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From: state of Jefferson (N. California)
This is really easy to use! It's also really mild and delicious, and the yield is quite high! The whole process occurs at approximately (summer) room temperature. I don't even heat the milk on the stove, just let it come to room temp. AND I use regular store-bought milk and it comes out fantastic. It's so easy I've given the individual envelopes along with some butter muslin to non-cheese-makers and it gets them hooked. I've made it with all kinds of various herbs and I've made it plain. The yield is big enough you can try a bunch of variations from the same batch. I've made it with a spreadable consistency and a mold-able, crumbly consistency (about like chevre). For a special treat, I add a little additional (ultra-pasteurized) cream to the milk. I'm going to try adding some fresh apricots to the next batch. It's going to be a long time before I get bored with just this one culture.

Sort of a cross between Creme Fraiche and Sour Cream

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From: California
Warning!!! YOu may start eating this and never stop!! It's so easy and delicious....love it!

Spreading the Fromage Blanc Love

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  • easy
  • reliable
  • no-fail
  • fair%20price
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From: Waitsfield, VT
I shared my love of making fromage blanc and chevre with a group of women this past weekend and by the end of the 2 hours people were joking that I must have a financial interest in cheesemaking.com! That was the answer to most every question people had - whether it was a specific cheesemaking question I couldn't answer or where to get supplies.



I have been using this culture to make fromage blanc for years. The results reliable - I have never had a failure. The cheese is so versatile. I use it in place of cream cheese on bagels and used it in a strawberry tart last week.

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Reviews 21-40 of 54