A minuscule number of enzymes are added to milk to make it coagulate at an extremely slow rate. This also controls how small the milk-solid particles become. We allow the enzymes to work in our vats for a full 24hrs before draining out the whey and transferring the milk-solids to hanging bags of cheesecloth. The Fromage then drains for at least another 24hrs to achieve the desired consistency. Flavors are added with great care by hand and in small batches to ensure artisan quality.

Enjoy our Fromage like you would cream cheese such as on your breakfast bagels or croissants, with sweet wafers, cookies or crackers as an appetizer. Try the classic and sweet versions as a filling for stuffed chicken or cheesecakes or use the garlic Fromage in your stuffed pasta recipes.