Vermont Creamery Creme Fraiche

$7.00 / 8oz Cupprice is $7.00 by 8oz Cup

Pasteurized
Microbial Rennet
Age: 4 Days
Cow Milk
by Vermont Creamery
United States

Approachable
Adventurous
Soft
Hard

This exquisitely rich cultured cows' cream is made into a thick, creamy, slightly nutty creme fraiche. Made using traditional methods learned while working on farms in France, Vermont Creamery's Allison Hooper brought her skills back to the US and crafted this exquisitely rich, creamy treat. Fresh cream from local farms is separated from the milk, and the natural lactic bacteria takes over, resulting in a thick, smooth cultured cream. Creme Fraiche can be used as an ingredient for sauces, pastry, custard, but also stands on its own as a topping on pie, fruits, and soups - anything from decadent brownies to savory potatoes gratin.

"Sour cream's fancy French cousin, I use Vermont Creamery's Creme Fraiche in dips, on a humble baked potato, or paired with caviar for a ritzy appetizer. Another one of my favorite uses is topping a butternut squash soup with a dollop."

Murray’s Sales Team – New York, NY

ACS 2017- 1st Place

Pasteurized Cultured Cream

Allergens: Milk

Crème Fraîche is a decadent, French-style cultured cream
Crème Fraîche originated in the dairy-producing regions of France. Fresh milk was left to settle overnight at cool ambient temperature which allow the cream to rise to the top and then be collected for making butter. While sitting overnight the naturally occurring lactose-fermenting bacteria thickened and acidify the cream.
Crème Fraiche is extremely versatile and while it is commonly used in desserts, it can also be used in savory dishes as an alternative to sour cream.
Made using traditional methods learned while working on farms in France, Vermont Creamery's Allison Hooper brought her skills back to the US and crafted this exquisitely rich, creamy treat.

Murray’s Cheese has a longstanding history with Vermont Creamery—and was one of its very first customers.

Vermont Creamery was founded by Allison Hooper and Bob Reese in 1984. Reese, working at Vermont’s Department of Agriculture, was in search of a fresh goat cheese that would complete the menu for a dinner that celebrated Vermont-made products. So, he turned to Hooper, an employee at a local dairy lab who learned to make cheese while interning on a farm in Brittany, France.

Vermont Creamery began as a farmstead operation with just 60 goats; it now spans a network of over twenty family farms across Vermont and Canada.

Vermont Creamery is committed to consciously crafted dairy and was awarded B-Corp certification in 2014 in recognition of its shared mission to use the power of business to solve social and environmental problems.