Creme Fraiche Handmade Cultured Cream

After milking the cows, separate and set the fresh cream aside. Let the natural lactic bacteria take over, creating a thick, and smooth, tart result known as Crème Fraiche. That was how they made it on the dairy farm in Brittany, France. The first cows’ milk creation, followed close on its heels and gained instant acclaim from French chefs seeking cultured cream stateside. It is made with fresh, high quality Vermont cream from the local St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont. Crème Fraiche is exquisitely rich, with a cultured, nutty flavor and creamy texture.

Suggestion: A staple of French cuisine, Crème Fraiche can be used as an ingredient for sauces, pastry or as a topping on pie, fruits and soups. It is sublime for caviar.

8 ounce (228 gram)

Ingredients: Grade "A" cultured heavy cream.

Packaging: Plastic Container

Product of U.S.A.