fromage fraisn.
/ˌfrɒmɑːʒ ˈfreɪ/, U.S. /froʊˈˌmɑʒ ˈfreɪ/ Unripened soft cheese, originally French; subsequently also, any very soft, fresh, low-fat cheese sold esp. as a dessert; hence, any of various dairy products based on such cheese, often with fruit, herbs, or other flavourings added.
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fromage frais1976
the world > food and drink > food > dairy produce > cheese > [noun] > soft cheese > with fruit, herbs, or flavouring
fromage frais1976
1976 J. G. Davis Cheese III. xxvii. 696 Fromage frais, this is a general term for an unripened soft cheese and also applies to a small, round, flat Camembert type cheese made in Normandie.
1986 R. Scott Cheesemaking Pract. (ed. 2) 390 The term Fromage Frais describes a family of cheese, mainly unripened, which includes fromage à la pie (skimmed milk cheese) and cheese with fat contents from 20 to 75% fat in dry matter.
1987 Los Angeles Times 29 Mar. iv. 6/3 Atlantis claims to be the first company to have brought the fromage frais, or fresh cheese, concept to the United States.
1988 Grocery Update June 25/4 Parisienne, a lightly whipped fromage frais.
1990 Here's Health Dec. 18/4 Purée the fish, fromage frais, lemon juice and anchovy essence together in a food processor or mix together thoroughly with a fork.
This entry has not yet been fully updated (first published 1993; most recently modified version published online March 2022).
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n.1976