Crème Fraîche

After you milk the cows, 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 twenty years ago. At that time in the United States, domestic crème fraîche was virtually unheard of, and even imported brands were scarce.

When Bob Reese and Allison co-founded Vermont Butter & Cheese Creamery in 1984, their first product was Vermont Chèvre, the company’s signature goats’ milk cheese. Vermont Crème Fraîche, their first cows’ milk creation — and another perfect combination of modern technology and time-honored European methods — followed close on its heels.

Vermont Crème Fraîche is exquisitely rich, with the cultured, nutty flavor and creamy texture that characterizes the best crème fraîche, a staple of French cuisine and many of the world’s finest culinary traditions.

Product Details

Milk Type: Cow
Shelf Life: 90 days
Ingredients: Pasteurized cream, culture
Butterfat: 42%

Key Features

• Made from fresh, rBGH-free Vermont cream
• Rich, creamy body and cultured, nutty flavor
• Does not separate when cooked with wine or at high temperatures
• Essential ingredient used by French chefs

Serving Suggestions

• Add to sauces, stews, and soups
• Coat chicken or salmon before grilling or broiling
• Deglaze pan with wine, reduce, and add crème fraîche
• Whip to soft peaks, add honey and diced, candied ginger – and swirl atop fruit desserts
• Mix with fresh, ripe berries, sugar, and a dash of balsamic vinegar
• Blend with batter for moist muffins, scones, and cakes
• Use in place of sour cream for delectable stroganoff or Alfredo sauces