Cream Cheese Fromage Blanc Isigny 500g
About This Cheese
The genuine product, pure cream cheese, ideal for cheese cakes or any recipe calling for cream cheese or fromage blanc. Made by the Isigny Cooperative in Normandy
TypeSoft
RennetN/A
RegionNormandy, France
ProducerIsigny
Milkcow
RindN/A
€6.60
Story
Fromage blanc is a mildly tangy, soft, spreadable cheese made with soured milk. Cream cheese is simply fresh cheese which has a reasonably high fat and moisture content, has not been allowed to develop any sort of rind and has very little added salt. Soft cheese was often stored in sealed ceramic pots in the millennia before refrigeration but the lack of salt, along with the high fat and high moisture content, means it has little use as a means of preserving milk nutrients for any length of time. Many different variations of cream cheese exist in different cultures, including quark, cottage cheese, queso fresco, fromage frais and fromage blanc. (BOOK)
Producer
The Isigny Sainte Mére cooperative has been operating in Calvados since 1932. It is a combination of resources from two complementary dairy cooperatives: Sainte-Mère and Manche. The Isigny region used to be one of Europe’s largest wetlands until the sea retreated in the sixteenth century. It left behind a clay soil with rich alluvial sediments, upon which green grass grows abundantly. For centuries, the region’s dairy farmers have produced exceptionally fine milk, earning a well-established reputation for quality. The cows which graze these pastures are eating grass which makes their milk rich in mineral salts and trace elements. (adapted)
Goes Well With
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: French Soured Cream (cow’s milk) 40% fat
For allergens see ingredients in bold
Nutritional values per 100g
Energy: 1382 kJ / 335 kcal
Fat: 35 g
of which saturates: 25 g
Carbohydrates: 2,8 g
of which sugars: 2,8 g
Protein: 2,3 g
Salt: 0,08 g
