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.
 Creme Fraiche 8 oz.Signature pink container, perfect next to summer berries or fresh seafood, caviar and smoked salmon. |
 Creme Fraiche 1.25 oz. MiniGreat for: grab-n-go, catering, airlines, cafes and bakeries. |
 Creme Fraiche 4.75 lbs.Foodservice size for restaurants, bakeries, catering, cafeteria... |
- All natural with no additives or stabilizers
- Made with hormone-free Vermont cream
- Cultured in the European-style for real taste and body
- Rich flavor with nutty finish, full complex taste
- High fat – 42% compared to heavy or sour cream
- Does not curdle in high heat, smooth texture
- Low acidity – won’t separate when mixed with wine or vinegar
- Thick and rich texture, creates full sauces with depth of flavor
- Easy to whip to soft peak, scoop or pipe
- Use for savory or sweet applications
- 2011 Best Crème Fraiche in America, ACS competition
- First crème fraiche made in the US, 20 years of “Savoir-faire”
- Gluten-free
- Store in refrigerator. Do not freeze.
- Once container is open, use with 7 days
- Use a clean utensil when dispensing product to avoid cross-contamination.
