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Fromage Blanc (Bellwether Farms)

Bellwether Farms
United States
7oz or 32oz

Family owned and operated by the Callahan family, Bellwether Farms is located in the rolling hills of Sonoma County, about an hour north of San Francisco and a few miles from the Pacific Ocean. Having raised a family and had a career as a nurse, in the early 1990's Cindy Callahan made the decision to change direction, starting a sheep farm. After initially focusing on lamb production, the Callahans were encouraged to develop their sheep into a milking herd. This, combined with a trip to Italy where they had the opportunity to taste many local sheep's milk cheeses inspired them to start to experiment with cheesemaking. The sheep at Bellwether Farm consist mainly of East Friesian ewes. The ewes give birth to between one and three lambs each year and the lambs stay with their mother for 45 days before the ewe joins the milking line. Each ewe gives, on average, slightly less than one gallon a day and they are milked for eight months before the cycle begins again. The sheep graze freely year round in addition to being given grain and alfalfa as necessary. Cindy's Callahan son Liam oversees cheese production while his wife Diana manages the office and Cindy focuses on taking care of the sheep. In addition to making a range of sheep's milk cheeses, the Callahans also buy in local Jersey cow's milk in order to make a range of cow's milk cheeses. Renowned for its rich, buttery characteristics, Jersey milk has a higher fat and protein content than most milks, which gives the cheeses a wonderfully rich, balanced flavor and creamy mouthfeel. Bellwether’s version of Fromage Blanc, a European-style cheese, is tangy, buttery and easy to spread. Cultures, vegetable rennet and salt are added to pasteurized cow’s milk then the curd is ladled into cheesecloth and left to hang for 6-8 hours to drain off more whey.

Tasting Notes

Fromage Blanc is a great alternative to cream cheese and fresh chévre. At its best when used as an ingredient in appetizers, main courses and even desserts, it is fabulous as a base for sauces.


It also pairs well with fresh herbs, spices, and specialty breads.