The fromage blanc Allison remembered enjoying on the farm for dessert - mixed with a bit of sugar – inspired Vermont Fromage Blanc, which she and company cofounder Bob Reese introduced to the U.S. market in 1985. A great source of fat-free protein, it is a delicious complement to uncooked dishes. Since it has no butterfat, it will separate at high temperatures.
In Germany, quark – German for “curd” – is a popular everyday cheese, making it well suited to a wide variety of uses. At the request of a chef making traditional German-style pastries and desserts, Allison drew on her European education in artisanal cheesemaking to craft Vermont Quark with 11 percent butterfat and a smooth, creamy texture.
Milk Type: |
Cow |
Shelf Life: |
Fromage Blanc: 45 days
Quark: 60 days |
Ingredients: |
Fromage Blanc: Pasteurized skim milk, culture, enzymes, salt
Quark: Pasteurized milk, culture, enzymes, salt |
Rennet: |
Microbial (non-animal) |
Butterfat: |
Fromage Blanc: 0%
Quark: 11% |
Key Features: |
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Made from fresh, rBGH-free Vermont milk
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Fresh milk flavor, pleasantly tart |
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Smooth, spreadable texture |
Serving Suggestions: |
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Sweeten with sugar, maple syrup, or honey and serve with fresh fruit |
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Blend with preserves and spread on a bagel |
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Mix with chopped herbs and serve on boiled new potatoes or as a spread on toast, sandwiches, and wraps |
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Fromage blanc and quark belong to a family of European-style cows’ milk cheeses made with different textures and butterfat amounts to perform different roles in the kitchen. At Vermont Butter & Cheese Company, these two distinctive cheeses share a link with company cofounder Allison Hooper’s apprenticeship on a dairy farm in Brittany, France. 
