Margi Cintrano
Washing Up
Buon Giorno, Ladies and Gentlemen,
What are the differences amongst Fromage Blanc, Oaxaca Fresh Cheese, Lebneh and Ricotta ?
Here is a Mini Guide of the eight most common fresh cheeses with their uses and their best Substitutes ...
Cheese and Origin Tasting Notes Uses and Subs
Italian Mascarpone
Cow´s cream, used in smooth Desserts and toppings and is faintly nutty, silky and wonderful or fresh fruit.
Sub:
sweet Whipped Ricotta
Italian Ricotta
Made from ewe
or cow´s milk.
Subs: Fromage Blanc
milk with a faint vanilla or
aroma, grainy curds, soft and Small curd
moist.
Predominately used in cottage
baked pastas, fillings and pizzas cheese
French Crème Fraîche
Cow milk slightly sweet tangy dips,
spoonable thick texture. sauces,
dressings
Sub: sour
cream or
Devonshire or
clotted cream
French Fromage
Cow milk soft dense and spreadable
Blanc used for dumplings and crèpes
Ricotta for Sub
French Goat Cheese
Grainy spoonable with a
mild yet earthy fragrance and
slightly tangy.
Goat cheese Frommage
is used in spreads for bread, Blanc
dressings and savoury stuffings
Mexican Fresh Produced from goat or cow
milk, a granular texture.
Queso Fresco in Spanish is firm enough to slice, however, Farmer cheese is a fine sub.
Queso Fresco crumbles easily.
Used with small curd,
for enchiladas, tamales and cottage cheese could also sub here. Many dishes with a Latin
American flare, this works well as toppings.
Lebanese Lebneh made from either goat or cow´s milk, it is creamy in texture.
Best Sub: Greek Yogurt
tangy and tart like Greek Yogurt
and is used in dips, dressings,
toppings and Lebanese Meze
and Israeli Cuisine.
QUARK:
German or Austrian, a cow milk, soft smooth
spreadable variety.
*** Sub: Farmer used as a spread for breads
Quark also works with Vienna style sofflés, desserts and mousses.
Sub: Farmer´s
cheese or small
curd cottage
Hope this has provided some assistance ...
Have a lovely Sunday,
Ciao.
Margi. Cintrano.
What are the differences amongst Fromage Blanc, Oaxaca Fresh Cheese, Lebneh and Ricotta ?
Here is a Mini Guide of the eight most common fresh cheeses with their uses and their best Substitutes ...
Cheese and Origin Tasting Notes Uses and Subs
Italian Mascarpone
Cow´s cream, used in smooth Desserts and toppings and is faintly nutty, silky and wonderful or fresh fruit.
Sub:
sweet Whipped Ricotta
Italian Ricotta
Made from ewe
or cow´s milk.
Subs: Fromage Blanc
milk with a faint vanilla or
aroma, grainy curds, soft and Small curd
moist.
Predominately used in cottage
baked pastas, fillings and pizzas cheese
French Crème Fraîche
Cow milk slightly sweet tangy dips,
spoonable thick texture. sauces,
dressings
Sub: sour
cream or
Devonshire or
clotted cream
French Fromage
Cow milk soft dense and spreadable
Blanc used for dumplings and crèpes
Ricotta for Sub
French Goat Cheese
Grainy spoonable with a
mild yet earthy fragrance and
slightly tangy.
Goat cheese Frommage
is used in spreads for bread, Blanc
dressings and savoury stuffings
Mexican Fresh Produced from goat or cow
milk, a granular texture.
Queso Fresco in Spanish is firm enough to slice, however, Farmer cheese is a fine sub.
Queso Fresco crumbles easily.
Used with small curd,
for enchiladas, tamales and cottage cheese could also sub here. Many dishes with a Latin
American flare, this works well as toppings.
Lebanese Lebneh made from either goat or cow´s milk, it is creamy in texture.
Best Sub: Greek Yogurt
tangy and tart like Greek Yogurt
and is used in dips, dressings,
toppings and Lebanese Meze
and Israeli Cuisine.
QUARK:
German or Austrian, a cow milk, soft smooth
spreadable variety.
*** Sub: Farmer used as a spread for breads
Quark also works with Vienna style sofflés, desserts and mousses.
Sub: Farmer´s
cheese or small
curd cottage
Hope this has provided some assistance ...
Have a lovely Sunday,
Ciao.
Margi. Cintrano.
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