Any alternative for Faisselle?

Any brand "Petit Suisse" in the US? You know, the delicious little fresh cheeses rolled in a paper.

 

Would marscapone work in the recipe you're using?

 

Have you considered "making your own"?

From: http://www.mytartelette.com/2010/06/recipe-faisselle-ice-cream-raspberries.html

I extracted the following. It does NOT look complicated to me /img/vbsmilies/smilies/rollsmile.gif

For the (fresh cheese) faisselle:
1 quart whole milk ( 4 cups - 946ml)(I like to use raw when I can but that is up to your own preference) (goat or cow)
1/2 cup heavy cream (118ml)
1/4 cup dry milk powder (60 gr)
8 drops liquid rennet

In a heavy saucepan, combine the milk, heavy cream and milk powder and bring the mixture to 120F over medium heat. Let cool to room temperature and add the rennet. Stir once with a wooden spoon, transfer to a clean bowl (porcelain, glass or plastic), cover with a clean kitchen towel and let sit undisturbed for 2 to 4 hours. Place in the refrigerator and let sit overnight to develop more taste. Drain and used as desired the next day.

 

Rennet should be available in almost any health food store and in Los Angeles, at many grocery stores as well. The one in my refrigerator is "Malaka Brand" and it is an all-vegetable liquid.

Or you can find it here: http://www.thecheesemaker.com/supplies.htm
 

 

There's also the ultimate simplest trick; buy some available fromage blanc, put in a piece of cheesecloth or mousseline, knot the cloth and hang up in the fridge overnight so the remaining wey can leak out in a container under the hang-up. Can also be done with yoghurt to make it thicker! You'll be surprised! Actually this is what a faisselle is supposed to do. The faiselle is generally the basket with perforations used to make cheese and that is indeed used to sell this type of faisselle cheese in.

 

Does anyone know where to buy ceramic faisselle pots in the US?