Fromage blanc is a simple but versatile foodstuff that’s used in sauces, dips, dressings, and the like. In desserts, it’s often paired with syrups or fruit preserves where the slight tartness of the cheese provides a delicate contrast to the accompanying sweetness. If you’ve ever seen Coeur a la crème, you may well have been looking at fromage blanc unless it was one of the ghetto fancy versions that blend ricotta, yogurt, or [*shudders*] tofu with heavy cream for the desired effect.

I made about a pound this weekend. As with many of the "lost arts," the process is painfully simple, involving a lot of waiting and not much else. (At this level at least, beer is a significantly more complex process...)

It's my first. I'll be sticking to fresh, soft cheeses for a while until I get a sense for what I'm doing and (more importantly) get a mold and follower so I can shape and press something with a little more character. It will be a while before I'm making 1lb rounds washed with beer of my own making, but I think that's the direction I'm headed.