flavor. In Alsace, the
making of fromage blanc
goes back centuries. It is
also very popular in the
north of France and in
Belgium. In the old days
the cow’s milk was left in a
warm spot until its lactose
degraded and the natural
lactic acid curdled the
milk. The milk would then
be poured into a clay
strainer so that all the
chris devlin
(Chris Devlin)
#1