Fromage blanc has the consistency of sour cream. It comes in three fat levels – 40%, 20%, and 0%. The two versions with fat can be added to hot liquids to make a sauce that will not curdle. Fromage blanc can be whipped with an immersion blender for increased volume.
Chefs at the fancy French spas have elevated the use of fromage blanc to an art form, since it is low in calories and high in creamy flavor. It is hard to find in the United States.