Re: Re: faisselle...the same as DCC? I just move to France

[Guest guest]

Hi Terry,I am really surprised that you can't find farmer's cheese in Europe. My grandmother (deceased) was from Czechoslovakia (pre WWII), and they only used farmer cheese in cooking. She was pleased to find it in NYC when she came here and used to put it on her delicious fruit dumplings with melted butter and sugar.

I'm wondering if fromage blanc ( in France) may be an alternative. I'll have to research it to see if it is aged and lactose free.

 

As i said i am in France for one year already but i am from Slovenia (another slav country) where we also use 'farmers cheese' in almost anything, every second recipe I used to make preSCD used these cheese inside. So when i started SCD i thought great, i would be able to use this (in slovenia we call it skuta or fresh cheese) so i wrote to few dairy companies to sadly discover that it always had carbohydrates inside, it is not the same fabrication as for US DCC. Despite that the taste might be the same (your grandmother could easily substitute it because she didn't need to look after those carbohydrates/lactose inside) it is definitely not legal. In France even worse, the fromage blanc is quite liquid, it is like DCC mixed with yogurt. In textuire faisselle is more similar to DCC. But as i already said, here we can't find legal farmers cheese, at least i haven't discovered it yet.

Another thing 'celiacwhits' (i don't know your real name as you didn't sign your post), don't try to search for half and half because it doesn't exsist here. And it is very hard to find legal cream that doesn't contain carragheans to make our own half and half or legal creme fraiche. I also did a minor study on this while searching So there is only one legal brand of pasteurized cream we can buy in France, and then there is also option to buy cream from farmers that is also sold in supermarkets (called creme crue or creme fermiere crue) which is what i am buying because in my town i can't get that legal pasteurized cream.

Also i think that French Danone natural yogurt isn't the same as you have in US, here it doesn't have acidophilus inside and it has many other additives so i am using 2 other brands of natural yogurts and i order yogurt starter from Lucy's kitchen.

JanjaUC from july 2007SCD from august 2007no meds

[Guest guest]

Hi Terry,I am really surprised that you can't find farmer's cheese in Europe. My grandmother (deceased) was from Czechoslovakia (pre WWII), and they only used farmer cheese in cooking. She was pleased to find it in NYC when she came here and used to put it on her delicious fruit dumplings with melted butter and sugar.

I'm wondering if fromage blanc ( in France) may be an alternative. I'll have to research it to see if it is aged and lactose free.

 

As i said i am in France for one year already but i am from Slovenia (another slav country) where we also use 'farmers cheese' in almost anything, every second recipe I used to make preSCD used these cheese inside. So when i started SCD i thought great, i would be able to use this (in slovenia we call it skuta or fresh cheese) so i wrote to few dairy companies to sadly discover that it always had carbohydrates inside, it is not the same fabrication as for US DCC. Despite that the taste might be the same (your grandmother could easily substitute it because she didn't need to look after those carbohydrates/lactose inside) it is definitely not legal. In France even worse, the fromage blanc is quite liquid, it is like DCC mixed with yogurt. In textuire faisselle is more similar to DCC. But as i already said, here we can't find legal farmers cheese, at least i haven't discovered it yet.

Another thing 'celiacwhits' (i don't know your real name as you didn't sign your post), don't try to search for half and half because it doesn't exsist here. And it is very hard to find legal cream that doesn't contain carragheans to make our own half and half or legal creme fraiche. I also did a minor study on this while searching So there is only one legal brand of pasteurized cream we can buy in France, and then there is also option to buy cream from farmers that is also sold in supermarkets (called creme crue or creme fermiere crue) which is what i am buying because in my town i can't get that legal pasteurized cream.

Also i think that French Danone natural yogurt isn't the same as you have in US, here it doesn't have acidophilus inside and it has many other additives so i am using 2 other brands of natural yogurts and i order yogurt starter from Lucy's kitchen.

JanjaUC from july 2007SCD from august 2007no meds

[Guest guest]

Hi Terry,I am really surprised that you can't find farmer's cheese in Europe. My grandmother (deceased) was from Czechoslovakia (pre WWII), and they only used farmer cheese in cooking. She was pleased to find it in NYC when she came here and used to put it on her delicious fruit dumplings with melted butter and sugar.

I'm wondering if fromage blanc ( in France) may be an alternative. I'll have to research it to see if it is aged and lactose free.

 

As i said i am in France for one year already but i am from Slovenia (another slav country) where we also use 'farmers cheese' in almost anything, every second recipe I used to make preSCD used these cheese inside. So when i started SCD i thought great, i would be able to use this (in slovenia we call it skuta or fresh cheese) so i wrote to few dairy companies to sadly discover that it always had carbohydrates inside, it is not the same fabrication as for US DCC. Despite that the taste might be the same (your grandmother could easily substitute it because she didn't need to look after those carbohydrates/lactose inside) it is definitely not legal. In France even worse, the fromage blanc is quite liquid, it is like DCC mixed with yogurt. In textuire faisselle is more similar to DCC. But as i already said, here we can't find legal farmers cheese, at least i haven't discovered it yet.

Another thing 'celiacwhits' (i don't know your real name as you didn't sign your post), don't try to search for half and half because it doesn't exsist here. And it is very hard to find legal cream that doesn't contain carragheans to make our own half and half or legal creme fraiche. I also did a minor study on this while searching So there is only one legal brand of pasteurized cream we can buy in France, and then there is also option to buy cream from farmers that is also sold in supermarkets (called creme crue or creme fermiere crue) which is what i am buying because in my town i can't get that legal pasteurized cream.

Also i think that French Danone natural yogurt isn't the same as you have in US, here it doesn't have acidophilus inside and it has many other additives so i am using 2 other brands of natural yogurts and i order yogurt starter from Lucy's kitchen.

JanjaUC from july 2007SCD from august 2007no meds

[Guest guest]

Hi Janja,

I know, I just researched fromage blanc and it has carbs in it--darn!

I also was so happy when I found out we could use farmer cheese on SCD because I had such fond memories of it from when I was a child and my grandmother brought it to us.

But, you know, I'm sure the dripped cream yogurt ( or make your own half and half with milk and cream )will be delicious. perhaps with time you might find something available there. I use Lucy's starter and it makes great yogurt.

I'm jealous you get to have all those wonderful French cheeses!

Bonne chance!

Terry

Message -----

From: Janja

To: BTVC-SCD

Sent: Friday, April 03, 2009 3:31 PM

Subject: Re: Re: faisselle...the same as DCC? I just move to France

Hi Terry,

I am really surprised that you can't find farmer's cheese in Europe. My grandmother (deceased) was from Czechoslovakia (pre WWII), and they only used farmer cheese in cooking. She was pleased to find it in NYC when she came here and used to put it on her delicious fruit dumplings with melted butter and sugar.

I'm wondering if fromage blanc ( in France) may be an alternative. I'll have to research it to see if it is aged and lactose free.

As i said i am in France for one year already but i am from Slovenia (another slav country) where we also use 'farmers cheese' in almost anything, every second recipe I used to make preSCD used these cheese inside. So when i started SCD i thought great, i would be able to use this (in slovenia we call it skuta or fresh cheese) so i wrote to few dairy companies to sadly discover that it always had carbohydrates inside, it is not the same fabrication as for US DCC. Despite that the taste might be the same (your grandmother could easily substitute it because she didn't need to look after those carbohydrates/lactose inside) it is definitely not legal. In France even worse, the fromage blanc is quite liquid, it is like DCC mixed with yogurt. In textuire faisselle is more similar to DCC. But as i already said, here we can't find legal farmers cheese, at least i haven't discovered it yet. Another thing 'celiacwhits' (i don't know your real name as you didn't sign your post), don't try to search for half and half because it doesn't exsist here. And it is very hard to find legal cream that doesn't contain carragheans to make our own half and half or legal creme fraiche. I also did a minor study on this while searching So there is only one legal brand of pasteurized cream we can buy in France, and then there is also option to buy cream from farmers that is also sold in supermarkets (called creme crue or creme fermiere crue) which is what i am buying because in my town i can't get that legal pasteurized cream. Also i think that French Danone natural yogurt isn't the same as you have in US, here it doesn't have acidophilus inside and it has many other additives so i am using 2 other brands of natural yogurts and i order yogurt starter from Lucy's kitchen. JanjaUC from july 2007SCD from august 2007no meds