Recipe from Le Bouchon des Filles
Adapted by Pete Wells
- Total Time
- 10 minutes, plus draining and chilling
- Rating
- 4(148)
- Notes
- Read community notes
The author Bill Buford spent years in Lyon, France, researching French cuisine for his book “Dirt.” He picked up this recipe from a modern Lyonnaise bouchon, Le Bouchon des Filles. The simple, savory mixture of fromage blanc with shallots, garlic and other seasonings is a mainstay in Lyon, where it often appears with the cheese course. (Or it may be the cheese course.) The name means silk worker's brain, a mysterious reference to the days when silk weaving made Lyon rich. This version is set apart by its lavish use of fresh herbs. —Pete Wells
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Ingredients
Yield:2 cups
- 1pound fresh, whole-milk, full-fat fromage blanc (ideally from a farm)
- 1small shallot, peeled and roughly chopped
- 2tablespoons chopped fresh herb leaves (such as dill, tarragon, chives, chervil and parsley)
- 1½teaspoons extra-virgin olive oil
- 1teaspoon red wine vinegar
- ½small garlic clove
- ¾teaspoon salt, plus more as needed
- ¼teaspoon freshly ground pepper, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
123 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 9 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
Step
2
Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
Step
3
Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.
Ratings
4
out of 5
148
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Private Notes
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Cooking Notes
Jane
Might a similar but different "cheese" be made from this recipe with full fat yogurt?
Dan Thompson
I have been making a version of this for years using whipped cream cheese and generally same ingredients. Drizzle of OO, one or two garlic cloves thru a press, dried Italian herbs are easiest but I use the fresh rosemary I grow as well. I forgo the added texture of onion but I always add a sprinkle of pepper flakes. Pepper is fine but I generally dont add extra salt. It can be pressed into a ramekin but I generally mound it centered on a plate finished with drizzle of OO and more herbs.
christine
Guys, looking for a substitute, I would suggest trying Chevre, commonly referred to as "goat's cheese". I don't know the flavor profile of this Blanc one, but I promise the Chevre will be lovely.
Equilibrist
I believe that would be a dip. Definitely not a cheese.
Rachael
I think yogart cheese would be a fine substitute for fromage blanc. Just take a quart of plain whole fat yogart, good quality, organic and local if possible, and strain in cheesecloth, hanging over a bowl or pot in fridge (I do overnight). This separates the whey, which is the liquid that collects in the bottom of the bowl, leaving you with a nice yogart cheese. You can also use the whey for things such as loctofermenting vegetables/ raw cultured veggies.
Robina
For those who can’t find fromage blanc it’s easy to make. Milk, buttermilk, lemon juice. Boil it to 175, let it sit, then put it in cheesecloth and drain. So good!
debdog
Could the author of the recipe suggest some alternate cheeses that may be available nationwide?
Linda
No farms near me. In the supermarket, which would be closest to fromage blanc, cottage cheese, farmer’s cheese, ricotta cheese, or something else? Thank you.
Ryan
I’ve seen “farmers cheese” with the cream cheese which may make a decent sub. But, I’ve actually bought a fromage blanc culture from a cheese making supplier online and have just made it myself with whole milk (also add calcium chloride since it’s pasteurized, to get firmer curd). I also can’t find chervil, so I just use the other mentioned fresh herbs. It turns out delicious!
Robina
For those who can’t find fromage blanc it’s easy to make. Milk, buttermilk, lemon juice. Boil it to 175, let it sit, then put it in cheesecloth and drain. So good!
The Meshugana Gadfly
How long will this stay refrigerated?
Ryan
Was looking online for where I could find fromage blanc locally (I'm still going to check some local specialty markets), and happened upon a cheesemaking supplier (it was the first result on google) that sold a fromage blanc starter culture. Seems like a pretty simple process with the starter, and maybe taking half a day from start to ready to use. I'm going to give it a shot making some, and may be a good option if it isn't readily available for others either.
Leslie
Thick, full-fat Greek yogurt is the best easy-to-find substitute, it will be a little tangier but still delicious. Experimenting with other soft, fresh cheeses (cream cheese, goat cheese, even ricotta) could yield delicious results too. If it comes in a tub and not a block, it should work just fine.
christine
Guys, looking for a substitute, I would suggest trying Chevre, commonly referred to as "goat's cheese". I don't know the flavor profile of this Blanc one, but I promise the Chevre will be lovely.
Donnushka
Please tell me where to buy fromage blanc? And will California dairy farmers know what it is?
Cordau
If you're in or near L.A., try a Bristol Farms market. I believe I've seen fromage blanc at my local Bristol Farms. Otherwise, I'd suggest calling your nearest cheese shop.
FrankW`
There are many recipes online that are easy and will get you a good result. No need for a special starter as buttermilk is cultured and will do whats needed. If you try making your own fromage blanc, try the ricotta recipes too. Better than most grocery store brands.
Nancy
Can cream cheese be a substitute?
Linda
No farms near me. In the supermarket, which would be closest to fromage blanc, cottage cheese, farmer’s cheese, ricotta cheese, or something else? Thank you.
Beth Porter
Not sure we can get fromage blanc in Rural PA, even what kind of cheese that is is there a common substitute?
Elaine
What would be a good substitute for fromage blanc ?
Rebecca
What exactly is "fromage blanc?" Any suggestions for substitutions if it's not readily available?
Gret
Is cream cheese a substitute for fromage blanc?
Jeff Kittay
How about using a soft cream cheese since fromage blanc is difficult to come by where I live?
Patti
Could cottage cheese be used instead?
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