These two very young ‘cheeses’ are really just lightly drained curds. The milk is treated with a lactic culture, such as rennet, which will make the protein solidify: some of the liquid is then removed, leaving a soft mass of curd.

Fromage blanc (literally ‘white cheese’) can have a slightly sharp tang, which will be more pronounced in fat-free versions and can be attenuated by the cream content. The curd will be firmer than yogurt but if the whey is mixed back into the curd (fromage battu), the result is closer to its more liquid German equivalent, quark.

Fromage blanc is a standard item sold in tubs by French food retailers, up to a kilo at a time. Look for it alongside natural yogurts in supermarkets. It can be used in cooking or eaten as a dessert, either with the addition of fruit or sweetened, according to taste.

Fromage frais is a mild version of fromage blanc, with a range of fat contents. It is sold as a dessert, often with the addition of fruit and packed in a wide range of formats.

The Isigny Sainte-Mère dairy cooperative makes a range of fromages frais from zero to 40% fat content. Follow the link to learn more.