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Our fromage blanc is pasteurized slowly like our chevre, but the curds are drained for a shorter time, producing a tangier cheese with a whipped, creamy consistency. Fromage blanc is higher in protein than the chevre, and less suitable for heating because of the higher water content. Our fromage blanc took Second Place in the Cultured Products Made from Goat Milk category at the 2009 American Cheese Society awards. |
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