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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!).

Recipes: Potato Galette with Creme Fraiche and Salmon
                Hot Caramelized Onion Dip with Bacon and Gruyere
                Crème Fraîche Pancakes

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