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.
Our New Madagascar Vanilla Crème Fraîche, perfect to use in crème brulee and chocolate ganache or lightly whipped to top berries or grilled fruit, is available exclusively at Whole Foods Markets.
Will not curdle over high heat or when mixed with wine
Use a dollop to enrich soups or stews
- Perfect for finishing sauces and pan searing
2012 American Cheese Society