Vermont Creamery’s co-founder learned the art of making crème fraîche while working on a farm in Brittany, France, and took those European traditions with her back to Vermont. Crème fraîche is an exquisitely rich cultured cow’s’ cream with a thick, creamy texture and a tart, slightly nutty flavor. Incredibly versatile, crème fraîche can be used as a base for dips and sauces, as an ingredient in baking, or as a simple topping for pies and soups. Use as a substitute for sour cream in any recipe, or whip and sweeten it for desserts. We also love it with French blinis and smoked fish (or caviar for extra special occasions!).