Vermont Creamery Creme Fraiche 8 oz
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This exquisitely rich cultured cows' cream is made into a thick, creamy, slightly nutty creme fraiche. Made using traditional methods learned while working on farms in France, Vermont Creamery's Allison Hooper brought her skills back to the US and crafted this exquisitely rich, creamy treat. Fresh cream from local farms is separated from the milk, and the natural lactic bacteria takes over, resulting in a thick, smooth cultured cream. Creme Fraiche can be used as an ingredient for sauces, pastry, custard, but also stands on its own as a topping on pie, fruits, and soups - anything from decadent brownies to savory potatoes gratin.
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Just the Facts
Country
United States
Region
Vermont, Northeast
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Microbial
Age
4 Days
Weight
8oz
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