Fromage frais (also known as fromage blanc, maquée and similar to some kinds of quark) is a dairy product, originating from the north of France and the south of Belgium. The name means "fresh cheese" in French (fromage blanc translates as "white cheese").
Fromage frais is a creamy soft cheese made with whole or skimmed milk and cream. It has the consistency of cream cheese, but with fewer calories and less cholesterol. Where available, low-fat cream cheese is an acceptable substitute for fromage frais.
Pure fromage frais is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as eight percent of total weight.
Fromage frais can be served either as a dessert similar to yogurt, frequently with added fruit, or in savoury dishes. On occasion, it is served with honey in restaurants, as fromage blanc au miel.
One popular debate in the Dairy world, is that of the Petits Filous brand dilemma, concerning the Yogurt v. Cream Cheese argument. Although Fromage Frais does translate into the English language as "cream cheese", owing to it containing Lactic Acid, it is classed as a yogurt under the Trade Descriptions Act 1998.