Faisselle

[Lindsey2]

I am looking for something available in UK to substitute in recipes for Faisselle fromage blanc.

Would I be correct in thinking that ricotta would be the closest equivalent?

Any alternative suggestions most welcome -

Thanks,

Lindsey.

[Clair]

The faisselle in itself is the recipient with drainage holes in which the fromage blanc is held. The faisselle allows the cheese to remain moist and the whey to drain out before the cheese is eaten.

If there is no fromage blanc sold in your UK supermarket, try cottage cheese, although it is not as wet as fromage blanc, it is a good substitute.

Ricotta is the Italian version, although again, not as wet.

[Lindsey2]

Thanks for that, Clair  -  my reason for asking was that I have a recipe book produced by the company 'Rians' whose product goes by the trade name 'Faiselle',  and I get the feeling that it might be a little thicker (or dryer) than the standard fromage blanc - a bit closer to the texture of low-fat creme fraiche, perhaps.

Having never actually tried it, however, I am only guessing, and can see that some experimentation is going to be called for!