Our Fromage frais

Milk and time: the basic recipe for our delicious fromages frais

Our fromages frais are a tribute to the recipes of long ago. Fresh and authentic, they are made to be enjoyed on all occasions.

Our fromages frais are also characteristically thick and rich in milk solids (meaning that there is less water for a given percentage of fat in dry matter). They are particularly silky and luxurious.

This taste and texture combination has been rewarded and won medals at the Concours Général Agricole in Paris.

Our range

Add in a few finely chopped herbs and you have a delicious and original way to end a meal. The fruit fromages frais or a plain fromage frais with honey or jam make a perfect dessert

• 

  Fromage frais aux mirabelles de Lorraine

  150 gr

  6,5 % de matières grasses

• 

  Fromage frais aux framboises

  150 gr

  6.5 % de matières grasses

• 

  Fromage frais aux fraises

  150 gr

  6.5 % de matières grasses

• 

  Fromage frais aux pommes caramélisées

  150 gr

  6.5 % de matières grasses

• 

  Fromage frais onctueux

  500 gr

  8 % de matières grasses

• 

  Fromage frais campagne

  500 gr

  7,2 % de matières grasses

• 

  Fromage frais
  aux mirabelles de Lorraine

  500 gr

  6,5 % de matières grasses

• 

  Fromage frais
  aux framboises

  500 gr

  6.5 % de matières grasses

• 

  Fromage frais
  aux fraises

  500 gr

  6.5 % de matières grasses

• 

  Fromage frais
  aux pommes caramélisées

  500 gr

  6.5 % de matières grasses

• 

  Fromage frais
  à la vanille de Madagascar

  500 gr

  7.4 % de matières grasses

• 

  Fromage frais allégé

  500 gr

  0 % de matières grasses

• 

  Fromage frais onctueux

  500 gr

  4 % de matières grasses

• 

  Fromage frais onctueux

  500 gr

  8 % de matières grasses

They can also serve as ingredients in the kitchen, too, for main courses as well as desserts.

Traditionally-made fromage frais

At Isigny Sainte-Mère, we take time

Our fromages frais are made from the finest Normandy milks. These are distinguished by their exceptional richness, high fat content, high levels of protein. Whole milk is first seeded with carefully selected lactic starter cultures before rennet is added to trigger curdling in the milk.

Then there follows a slow maturing phase, during which the curds are left overnight at a predetermined temperature before whey is decanted off in the morning.

Our farmhouse fromage frais is made in cloths, draining slowly and gently, as tradition requires. This draining process preserves all its character and texture. It allows a lightly acidulated taste to develop. Needless to say, every stage is punctuated with quality checks and tests, which ensure that our fromage frais meets all our expectations.