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I spotted an unusual cheese on both of Le Bernardin’s tasting menus recently: la faisselle. When I asked about it, I discovered that it's a soft, creamy cheese handmade exclusively for the restaurant by the Vermont Butter & Cheese Company.
La faisselle looks like fromage blanc, but tastes extraordinarily different because of what’s in the cultures. Also, the fromage blanc found in stores is made with skim milk, while la faisselle is made with whole milk and has a little crème fraîche added at the end. The result is a delicate texture and a fresh, milky flavor with a hint of hazelnuts and a bit of acidity.
© Michael Laiskonis
La faisselle cheese at Le Bernardin.
Part of the fun is how the cheese is served at Le Bernardin: The cheese is ladled into special ceramic pots (faisselles) that have holes to allow the whey to drain out. Michael Laiskonis, Le Bernardin’s pastry chef, pairs the cheese with honey, toasted almonds and a coulis of local strawberries.