Fontainebleau with fruit
The Fontainebleau is a dairy specialty of the ile-de-France. It dates from the end of the the 18th century. Light and delicious, it can be served either as a cheese or as a dessert. It is usually accompanied by fruit or berries. Serve it on a large plate surrounded by fruit, or individually in a sauce dish, cup or glass. This recipe is adapted from a recipe by Susan Herrmann Loomis.
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