Fromage blanc
{{Short description|Type of creamy soft fresh cheese}}
{{italics title}}{{Infobox prepared food
| name = Fromage blanc
| image = Fromage-blanc1 cropped.jpg
| image_size = 250px
| caption = Fromage blanc served on a plate with jam, with its container
| alternate_name = maquée, fromage frais
| region =
| creator =
| course =
| type =
| served =
| main_ingredient = whole or skimmed milk, cream
| variations =
| calories =
| other =
}}
Fromage blanc ({{IPAc-en|UK|ˌ|f|r|ɒ|m|ɑː|ʒ|_|ˈ|b|l|ɒ̃}};[https://web.archive.org/web/20131028082832/http://www.oxforddictionaries.com/definition/english/fromage-blanc fromage blanc in the Oxford British & World English Dictionary] {{IPA|fr|fʁɔmaʒ blɑ̃|-|LL-Q150 (fra)-Mecanautes-fromage blanc.wav}}; also known as maquée) is a fresh cheese similar to cream cheese originating from the north of France and southern Belgium. The name means "white cheese" in French. Fromage frais ("fresh cheese") differs from fromage blanc in that, according to French legislation, fromage frais must contain live cultures when sold, whereas with fromage blanc, fermentation has been halted.Note d'information accompagnant le décret n°2007-628 relatif aux fromages et spécialités fromagères [http://www.fnec.fr/IMG/pdf/NI2008-176_Decret_fromage.pdf Ministère de l'économie]
Fromage blanc is a creamy soft cheese made with whole or skimmed milk and cream. It is a semi-fluid, creamy, viscous paste. Pure fromage blanc is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight.{{citation needed|date=June 2015}}
Fromage blanc can be served either as a dessert similar to yogurt, frequently with added fruit, spread on bread,{{cite book | title=New York Magazine | publisher=New York Media | date=October 1990 | url=https://books.google.com/books?id=CqQzHMOrfPMC&pg=PA75 | access-date=June 23, 2017 | page=75}}{{cite book | last=Hastings | first=C. | last2=De Leo | first2=J. | last3=Wright | first3=C.A. | title=The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables | publisher=Chronicle Books LLC | year=2014 | isbn=978-1-4521-3554-0 | url=https://books.google.com/books?id=ctEWAgAAQBAJ&pg=PA80 | access-date=June 23, 2017 | page=80}} usually over or under jam, or used in savoury dishes. In many Western countries, fromage blanc is sold in supermarkets alongside yogurts.