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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
Company 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.
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| Click here to download the certificate |
| Milk Type: |
Cow |
| Shelf
Life: |
90 days |
| Ingredients:
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Pasteurized cream,
culture |
| Butterfat: |
42% |
| Key
Features: |
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Made from fresh, rBGH-free
Vermont cream
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Rich, creamy body and cultured, nutty
flavor |
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Does not separate when cooked with wine
or at high temperatures |
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Essential ingredient used by French chefs |
| Serving
Suggestions: |
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Add to sauces, stews, and soups |
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Coat chicken or salmon before grilling
or broiling |
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Deglaze pan with wine, reduce, and add
crème fraîche |
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Whip to soft peaks, add honey and diced,
candied ginger – and swirl atop fruit desserts |
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Mix with fresh, ripe berries, sugar,
and a dash of balsamic vinegar |
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Blend with batter for moist muffins,
scones, and cakes |
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Use in place of sour cream for delectable
stroganoff or Alfredo sauces |
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