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Creme fraiche is an exquisitely rich cultured cows cream with a thick, creamy texture and a tart, slightly nutty flavor. Incredibly versatile, creme fraiche can be used as a base for dips and sauces, as an ingredient in baking, or as a simple topping for pies and soups. Unlike other cream based products, creme fraiche will not curdle over high heat or separate when mixed with wine or vinegar; it retains a rich, smooth texture and adds depth of flavor. It can also be whipped and sweetened for desserts. Vermont Creamery co-founder, Allison Hooper, learned the art of making creme fraiche while working on a farm in Brittany, France. Inspired by European tradition, our creme fraiche starts with fresh cream from a local dairy cooperative. Once the cream has been separated from the milk, the natural lactic bacteria take over resulting in a thick, smooth cultured cream known as creme fraiche. Click here to see an infographic that explains this process. One of the simplest ways to use creme fraiche is as an enhancement to any recipe that calls for sour cream. The rich taste and unique cooking properties of creme fraiche will bring fullness of flavor and a smooth texture to dips, baked goods, soups, and finishing sauces. Vermont Creamery has developed an extensive library of creme fraiche recipes, all of which can be found here. From our savory potatoes gratin to rich, decadent brownies, creme fraiche is the defining ingredient that elevates these recipes from ordinary to extraordinary.
Vermont Creamery Creme Fraiche, 8 Ounce -- 12 per case.
ingredients: pasteurized cows milk, culture, contains Milk, Grade A
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