Fromage Blanc, together with quark, belong to a family of European fresh cheeses made with different textures and butterfat amounts to perform different roles in the kitchen. Vermont Butter & Cheese Creamery owners Allison Hooper and Bob Reese, first introduced Fromage Blanc to the American market in 1985. It has no butterfat so will separate at high temperatures. Blend this honey/lavender variety with preserves and spread on toast or bagels.