Crème Fraîche

French-style Cultured Cream

After milking the cows, separate and set the fresh cream aside. Let the natural lactic bacteria take over, creating a thick, smooth, tart result known as crème fraîche. That was how they made it on the dairy farm in Brittany, France, where Allison Hooper worked more than thirty years ago as a farmhand.

When Bob Reese and Allison Hooper co-founded VBCC in 1984, their first product was Chèvre. Crème Fraîche, their 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 Fraîche is exquisitely rich, with a cultured, nutty flavor and creamy texture. A staple of French Cuisine, Crème Fraîche can be used as an ingredient for sauces, pastry, custard, or as a topping on pie, fruits and soups.