This could be a cream cheese or the term fromage frais is often used to mean fromage blanc, so I would check with the author as the consistancy would be very different. I have never seen a reference to "pâte" in this context. Maybe fresh cheese drained through muslin?

See reference post and below :https://www.theguardian.com/lifeandstyle/2014/mar/21/homemad...

Fresh curd cheese, aka fromage frais
Curd cheese is the simplest of all cheeses, so it's a good starting point to your cheese-making adventure – wait and see how you get on with this before moving on to more complicated cheesy creations. The addition of some cream to the milk will make the cheese richer. You'll need a few bits of kit before you start, but these days they're all easy to get hold of online, and don't cost the Earth; I use Moorlands Cheesemakers, but there are many others out there.

The specialist equipment you'll require is as follows: a digital temperature probe (around £10, and useful for all sorts of things as well as cheese, such as fish and meat cookery); micro scales (around £5; they need to be accurate to 0.01g); pipettes; muslin (readily available from cook shops, though you can use a clean tea towel instead – boil it first to remove any lingering laundry detergent aromas). Now you're ready to make your own cheese. Exciting, huh?

1,200g whole milk (cheese-making is done by weight, not volume, so weigh everything precisely)
800g double cream
1g citric acid
0.3g curd cheese starter
40 drops liquid rennet (either vegetarian or animal) diluted in 10g cooled boiled water
Fine salt

Before starting, sterilise everything – pan, spoon, temperature probe, plastic tub and lid; basically every piece of equipment you'll be using, or think you might be using. Run it all through the dishwasher on the hottest cycle, or use Milton tablets, sanitiser spray or boiling water. Also, wash your hands thoroughly. The crucial thing is that only desirable bacteria from the cheese starter are introduced to the milk, otherwise you may end up with something rather unlovely.

Put the milk and cream into a saucepan over a very low heat and gently warm up to 32C, stirring constantly. As it reaches 28/29C, remove from the heat and keep stirring – the residual heat of the pan will bring the milk up a further couple of degrees.

Once the mixture hits 32C, add the citric acid and the starter culture, stir well, then set aside for an hour.

After an hour, slowly reheat the mixture to 32C, add the diluted rennet and stir again. Transfer to a sterile container, cover and leave at cool room temperature (18C) for 12 hours.

Place a muslin cloth or tea towel in a bowl. Pour the cheese mixture into it, then gather up the edges and tie securely with string. The cheese is now ready to be suspended over the bowl, so the whey can drip through – ideally, you want to do this in the fridge, but if your garage or larder are cold enough (below 8C), this may be more practical.

Leave to hang for 24 hours, then discard the whey in the bowl (or stick some ice and a glug of grenadine in it and drink it; or give it to the dog), unwrap the cloth and weigh the curd cheese inside. Add 2% by weight of fine salt, then refrigerate for up to three days. If you don't manage to eat it within a few days, the curd can be frozen, after which it is fit only for cooking because it tends to go grainy.



--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:32:13 GMT)
--------------------------------------------------

I wouldn't use "curd cheese", as that has a slightly different meaning, but "curd of the fromage frais" would work for me.

--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:34:55 GMT)
--------------------------------------------------

Google Books : The Art of Cheesemaking: Using Traditional, Non-Industrial Methods ...
Par David Asher.

https://books.google.fr/books?id=VmsLCgAAQBAJ&pg=PA101&lpg=P...


Cf. Chapter 9 "Yoghurt cheeses"


--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:36:09 GMT)
--------------------------------------------------

http://www.isleofmullcheese.co.uk/jalldridge/page1.htm

It will form a very delicate curd. If you handle it gently you can scoop the curd into a coarse muslin cloth which you should tie and hang to drain for a further 24 hours at 20/21c, then hang in a fridge at 4c for 24 hrs to produce a wonderful Quark cheese. It is usually lightly whipped before serving or potting.

This is Lactic cheese. In other words, the coagulation results purely from the effect of lactic acid and is rennet-free.

If you add just one drop of rennet to the milk you are taking the first step towards rennet cheese: the curd will set sooner and will be more cohesive, and will be closer to the modern Fromage Frais. One more drop and the curd will be stiffer and more suitable for cheesecakes etc. There's a limit of course.

The acidity must still be allowed to rise for the full term before the curd is disturbed. The more acid the curd the deeper will be the surface layer of free whey, and the more likely you are to observe cracks in the curd surface.

You will probably find that when the ideal acidity is attained you will see that the curd is just beginning to shrink away from the sides of the vessel, and there are perhaps just one or two small cracks in the curd surface.
The acidity at which you disturb this curd is extremely important to the quality.

You should take a reading of the whey acidity before you disturb the curd, then when you make a first rate cheese curd (not too acidic and fragile, and not under acid and stodgy) you will have a guide for every make. In fact, you will have a recipe and in future you will ladle/cut according to acidity and use time merely as a guidline.

You may increase or decrease the acidity simply by extending or decreasing the time, or by increasing or decreasing the amount of starter. Temperature changes will affect acidity rates but will also affect the curd shrinkage and body.

The most common causes of failure are poor temperature control and poor starter management.

--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:37:11 GMT)
--------------------------------------------------

I'd reckon "quark" cheese to be closer to a cottage cheese than a fromage frais.
Over and out.

--------------------------------------------------
Note added at 3 hrs (2017-04-12 15:40:13 GMT)
--------------------------------------------------

Or maybe "quark" would be fairly close, but to me, close is not good enough and "fromage frais" is "fromage frais"!