Fromage Frais

There are several ways to make Fromage Frais and the result is variations of Fromage Frais that differs slightly.
The basis is a mix of milk and cream, fermented naturally or with a cheese starter - add in rennet or leave it out, make it with or without salt. This all determines whether we call it Fromage Frais, Suisse Creame cheese or Neufchatel.

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1 liter whole milk
1/4 - 1/2 litres cream


1-2 drops of rennet
1 pinch of starter culture
 - eller 1 tbsp fresh soured milk or buttermilk.

1-2 tsp. salt

Required tools:

Bowl or food safe container
Cheese cloth 

  • Mix all the ingredients and ferment the mixture at room temperature for 36-48 hours. This will cause the milk/cream to coagulate more or less depending on what combination of ingredients you have chosen. 

  • Suspend a collander lined with cheese cloth over a pot and scoop the milk/cream into it - let the whey drain off for a couple of hours. 

  • Stir occasionally to promote drainage until it is complete.

  • Keep covered and refrigerated.

We recommend you give it a quick stir before serving just to make it appear nice and evenly smooth.

Savour it with a little extra cream on top.