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Post by mysty on Mar 9, 2023 13:40:38 GMT 1
Carefour now stock it.   |
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Post by pcpa on Mar 9, 2023 14:07:11 GMT 1
Wow!!!! Well spotted.
I can't quite make out the writing before "d'Angleterre", does it say Inspiré d'Angleterre?
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Post by mysty on Mar 9, 2023 14:48:00 GMT 1
 Upside down you will need to look at that on your phone |
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Post by pcpa on Mar 9, 2023 15:10:40 GMT 1
Thanks, I can read upside down but its blurry, probably the limit of the forum or photo resolution.
I am going to guess it is inspiré.
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Post by mysty on Mar 9, 2023 15:35:52 GMT 1
Not the forum software it was the twit with the camera.  inspiré. |
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Post by houpla on Mar 9, 2023 16:49:06 GMT 1
For those who don't need the English version, it's available in all supermarkets under the name of faiselle.
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Post by glazedallover on Mar 9, 2023 18:04:42 GMT 1
I thought it looked like cottage cheese.....I am not a fan but it is big round these parts. I had assumed that it was a !live' type of fromage blanc.
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Post by houpla on Mar 9, 2023 18:10:49 GMT 1
I think the difference between faisselle (sorry, missed an 's' originally) and fromage blanc is that it's 'caillé'..clotted, and then drained in special moulds called....faisselles  Isn't the biggest producer based in Rians 18? |
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Post by jackie on Mar 9, 2023 18:57:59 GMT 1
Tasteless mush…
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Post by mysty on Mar 9, 2023 20:20:21 GMT 1
possibly never tried it but plenty like it. |
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Post by pcpa on Mar 9, 2023 20:26:32 GMT 1
For those who don't need the English version, it's available in all supermarkets under the name of faiselle. As much as I love Faisselle for what it is, Cottage Cheese it sure aint and it would never make a substitute and vice versa.
You cant spread Faissselle on a cracker like you can Cottage Cheese nor use it as a filling in a jacket potato, well you could try but Jackie would not be impressed.
Unfair to call Faisselle tasteless mush unless you are mistakenly comparing it to Cottage Cheese.
I use the Rians Faisselle moules to make my own in my Yaourtière, the crazy thing is I would expect to have to use a milk with more fat content like lait entière compared to the demi écrémé I use for Fromage Blanc but it will only settle into curds and whey if I use lait écrémé which was not the result I wanted nor expected when I tried it to make a lower fat fromage blanc.
I recovered the initial disaster by draining the whey in the Faiselle moule which fits in the machine, now it is used often.
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Post by pcpa on Mar 9, 2023 20:27:56 GMT 1
possibly never tried it but plenty like it. I have had it as part of my breakfast every day for over 10 years now.
Porridge (jumbo oats) fresh fruit salad and Fromage Blanc or Faisselle.
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Post by houpla on Mar 9, 2023 21:55:12 GMT 1
For those who don't need the English version, it's available in all supermarkets under the name of faisselle. As much as I love Faisselle for what it is, Cottage Cheese it sure aint and it would never make a substitute and vice versa.
It sure is. Just because it's not got chives or pineapple added to it, or possibly some other additives to give it a more granular texture, doesn't mean it's not cottage cheese Check this out...https://chefsimon.com/recettes/tag/cottage%20cheese Just because it's trendy to call it by it's English name it doesn't make it something different. |
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Post by mysty on Mar 9, 2023 22:04:41 GMT 1
For those who don't need the English version, it's available in all supermarkets under the name of faiselle. As much as I love Faisselle for what it is, Cottage Cheese it sure aint and it would never make a substitute and vice versa.
You cant spread Faissselle on a cracker like you can Cottage Cheese nor use it as a filling in a jacket potato, well you could try but Jackie would not be impressed.
Unfair to call Faisselle tasteless mush unless you are mistakenly comparing it to Cottage Cheese.
I use the Rians Faisselle moules to make my own in my Yaourtière, the crazy thing is I would expect to have to use a milk with more fat content like lait entière compared to the demi écrémé I use for Fromage Blanc but it will only settle into curds and whey if I use lait écrémé which was not the result I wanted nor expected when I tried it to make a lower fat fromage blanc.
I recovered the initial disaster by draining the whey in the Faiselle moule which fits in the machine, now it is used often.
Always good to hear from someone who has tried and tested both. Our local Carefour has very few British customers so I would guess its aimed at the French market. |
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Post by pcpa on Mar 9, 2023 22:10:18 GMT 1
As much as I love Faisselle for what it is, Cottage Cheese it sure aint and it would never make a substitute and vice versa.
It sure is. Just because it's not got chives or pineapple added to it, or possibly some other additives to give it a more granular texture, doesn't mean it's not cottage cheese Check this out...https://chefsimon.com/recettes/tag/cottage%20cheese Just because it's trendy to call it by it's English name it doesn't make it something different. Nothing to do with being trendy, both the texture and the taste are completely different, cottage cheese is granular like frog spawn and solid enough to tartiner, the taste is tart and astringent, faisselle is closer to a creamy texture and sweet hence its use in desserts, I had tarte au fromage blanc recently and it was sublime!
Mind you I bet the Carrefour one is sweet and creamy like Fromage Blanc!
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Isn't the biggest producer based in Rians 18? 