Don't ask me why I ordered a cheese sandwich at Salumeria, a new San Francisco restaurant specializing in cured meats. I'm sure it was the day's token vegetarian choice, but on a rare warm afternoon, it sounded appealing: fromage blanc, cucumbers, watercress and pickled red onions on pain de mie.
I did not leave a crumb, and I walked out thinking that I should buy fromage blanc more often. By the end of the day, I had a tub of Harley Farms fromage blanc in my shopping bag.
This Pescadero goat creamery makes only four styles of cheese: fresh chevres, many of them decorated with edible flowers, herbs or dried fruits; ricotta; feta; and this luscious fromage blanc.
I tend to think of fromage blanc as cheese for dieters because many producers make it with skimmed cow's milk. But goat's milk doesn't separate – it's naturally homogenized – so the Harley Farms cheese is full fat by default. Amen to that.
To read the rest of the story, please go to: San Francisco Chronicle