Thread: I don't wanna sound stupid..

but I wanted to try some new things... and I wondred if anyone knew for certain (google has all sorts of answers and has made me more confused )

Fromage blanc & fromage frais.. same or different? and I take it you probably can't buy Fromage Blanc in the UK?

And is fromage frais more similiar to quark or greek yoghurt? Or neither..

I was naughty the other day & I gave the children creme fraiche (half fat ) & licked the spoon... is anything similiar to this?

Thanks!!!!

Originally Posted by DeeCe

Fromage blanc & fromage frais.. same or different? and I take it you probably can't buy Fromage Blanc in the UK?

Nearly the same. Blank not avail in UK so we substitute Frais. Maintainer or Robinhood might be able to clarify

And is fromage frais more similiar to quark or greek yoghurt? Or neither..

Depends on where you get your quark from. Sainsbury's quark is more like Fromage Frais. Asda (Goldenacre) and Tesco Quark is much firmer and drier - more like philli extra lite.

Ah - I answered in the wrong direction: Fromage Frais is more like yoghurt, closest is probably Total 0% greek yoghurt,

I was naughty the other day & I gave the children creme fraiche (half fat ) & licked the spoon... is anything similiar to this?
Thanks!!!!

Not really - what you tasted is the extra fat. Closest allowed is probably 0% greek yoghurt. Closest in real life is probably full-fat (4%) yoghurt, or greek yoghurt (10%).

I'm sure Robin will have the technical explanation but I just French googled it and am mystified at the response! Over here, both are 0% fat and have fewer glucides (carbs) than fat free natural yoghurt so I never buy natural yoghurt. I honestly can't tell the difference taste wise, but I prefer the texture of fromage blanc.

I'm not a good dairy person, as I'm not keen and can't abide cheese!

Fromage Blanc
La dénomination «fromage blanc» est réservée à un fromage non affiné qui, lorsqu'il est fermenté, a subi une fermentation principalement lactique.
Les fromages blancs fermentés et commercialisés avec le qualificatif «frais» ou sous la dénomination «fromage frais» doivent renfermer une flore vivante au moment de la vente au consommateur.
Par dérogation, leur teneur en matière sèche peut être abaissée, à l'exception du «demi-sel» et du «petit-suisse», jusqu'à 15 grammes ou 10 grammes pour 100 grammes de fromage, selon que leur teneur en matière grasse est supérieure à 20 grammes - Décret n° 2007-628 du 27 avril 2007 relatif aux fromages et spécialités fromagères -

Fromage frais
Il est égoutté, éventuellement pressé prêt à entrer en affinage.

Think fromage frais is the same as fromage blanc, it just has live cultures in it which gives it a slightly buttermilk taste. Theyre pretty interchangeable for cooking/eating purposes. Not aware of anywhere you can get fromage blanc easily in uk.

The quark I get from waitrose is fairly solid, texture different to fromage frais more like a curd cheese. I prefer it for making muffins, but no reason why can't substitute fromage frais (or blanc)

Oh okay cool, thanks guys.. I usually buy th Tesco or Morrison Quark.. I might try fromage frais.. even if it's the same-ish