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Once milk is treated and pasteurised, it goes through a curdling stage necessary to manufacture cheese.
Thanks to rennet and lactic ferments, milk is going to coagulate. Whey, or lactoserum, is going to separate from curd which will create a paste that is the basis of this cheese. Cheese is then moulded. After that step, fromage blanc and fresh cheese may be consumed.
Extra ingredients may also be added in the composition (sugar, salt, garlic, herbs, pepper, chopped onion, raisins). Cheese may also be enriched with fat (double and triple cream).
Thanks to its European industrial partners, FIT offers you a broad range of fromages blancs packed in buckets or tanks.
Fromages blancs with various fat contents
Fresh cheeses, sources of minerals (calcium, phosphorus, vitamin B9)