Fromage Blanc is a fresh, spreadable cheese that originated from the north of France and the south of Belgium. Many times, the term Fromage Blanc is used interchangeably with Fromage Frais. Still, according to French legislation - "The denomination fromage frais is reserved for unripened cheese that underwent a mostly lactic fermentation. Fermented white cheese marketed under the terms fresh or fresh cheese must contain live flora at the time of sale to the consumer." In simple language, Fromage Frais must contain live cultures when sold, whereas, with Fromage Blanc, fermentation has been stopped.
Pure Fromage Blanc is almost fat-free, but the cream is added to augment its flavour, increasing its fat content making it nearly eight percent of total weight. It has a smooth, slightly citric flavour with a texture similar to ricotta. It is used in pastry fillings, pasta or served as a dessert with fruits.