A fromage blanc (fresh white cheese) style, inspired by Colin’s time and learning from Australian cheese godfather, Richard Thomas.
A light, fluffy, cloud like textured curd made with Jersey milk that is lightly cultured, salted and whipped. This cheese pot is based on the French, Fromage Blanc and is best eaten super fresh with a sprinkle of raw sugar for breakfast or lunch or with sea salt, fresh cracked black pepper, warm bread and breakfast radishes at the start of a meal. Use it to cook with in either savoury or sweet applications, in dips such as cervelle de canut or served with jelly as a delicious after dinner treat.
Packaging:225g jar
Texture:Like a pillowy, fluffy cloud.
Flavour:Soft, delicate, lactic, light and airy. Some say it is better than yoghurt, we agree.
Serving suggestions:It is very versatile, use in place of butter with bread, in dips, with fresh and stewed fruit, with beef tartare, vegetables, in sauces, cheesecakes, gelato and mousses. Or just as is with a spoon.
