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 VC 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.
Madagascar Vanilla Crème Fraîche
Crème Fraîche has become a staple in the culinary pantry, a superb dairy ingredient, that simply makes everything taste better. We have been topping tarts, pies, and berries for years with a dollop on its own or by adding a dash of sugar for sweetness. Why not add a dose of Madagascar Vanilla to create a sublime flavor of pure vanilla and tart crème fraîche? Fermentation combined with a subtle
sweetness will enhance the dessert, but not overtake the main event. Imagine crème brulee, sauce for chocolate fondant or a holiday topping for pumpkin pie. Vanilla crème fraîche can also be whipped or warmed for a sauce.
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