Fromage frais
A soft, spoonable French fresh cheese, smooth like thick yoghurt, eaten sweet or savoury.
Also: fromage blanc, fresh cheese
Fromage frais, literally fresh cheese, is the French name for a smooth, soft white cheese set mainly by lactic bacteria with a little rennet, then drained and beaten until creamy. Fromage blanc is nearly the same thing. Its texture is between yoghurt and quark, and it comes at various fat levels, sometimes with added cream. In France it is eaten as a dessert with sugar, honey or fruit coulis, or turned into the savoury dip cervelle de canut in Lyon with herbs, shallots and garlic. Under French rules a cheese sold as fromage frais must still contain living cultures. It is a close cousin of German quark and the faisselle.