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.