pound fresh, whole-milk, full-fat fromage blanc (ideally from a farm)
small shallot, peeled and roughly chopped
tablespoons chopped fresh herb leaves (such as dill, tarragon, chives, chervil and parsley)
teaspoons extra-virgin olive oil
teaspoon red wine vinegar
small garlic clove
teaspoon salt, plus more as needed
teaspoon freshly ground pepper, plus more as needed
- If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
- Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
- Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.