How come no one goes on about fromage frais?

It's Eastern European cultured soured cream, I think. I have a polish deli nearby and, whilst yoghurt is great, there are times when you need something more - in my case, it's when I've got a few huge beets growing in the garden that need to be made into soup. I cook them with a sprig of lovage, plus any sad looking single vegetables in the fridge with stock, then blitz it with a stick blender and add a small amount of the lower fat smetana. It tastes different to just plain soured cream or yoghurt.

Can't find it all all here. I went to about a dozen places, even cheese shops & still could not get it.

I see everyone eating greek yoghurt but no one eating plain fromage frais, why? Fromage frais has less calories and more protein than most of the greek yogurts in my supermarket except the very expensive ones.

i haven't seen it around, here. I am not sure of the duration required to create fromage frais?

A lot of French cheeses are banned in the United States. My French significant other always complains about how it's easier to obtain a gun than French cheese in the U.S. There are different food regulations here - cheese that is not aged past a certain date is outlawed, including many French cheeses.

Its not the aging or lack of it in of the cheese, it is the non-pasteurization of the milk used to make it. And also: politics. A lot more french cheeses used to be sold in the US before the french didnt support the US position regarding, oh i forget, WMD's? , Saddam Hussein? And congress retaliated.