Alemar Cheese, makers of Bent River Camembert, are sourcing Cedar Summit Milk to create a new product, Fromage Blanc.
Keith Adams, of Alemar Cheese blogged about it this week.
"Some people compare it to a lighter version of cream cheese, and there are definite similarities. For me, it's a blend of cream cheese, yogurt and creme fraiche. There is the acidic tang common to all of them, but the texture is not quite the same. What sets it apart is the amazing milk from Cedar Summit Farm. The milk's great complexity and depth shine through, leaving a long, distinct and pleasing aftertaste."
Apparently, you can sample the new Fromage Blanc on flatbread at Vincent on Nicollet Mall and on cupcakes at the Craftsman. I'm looking forward to bringing some home to my own kitchen.
[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]