Crème fraîche, a French variation of sour cream, is a mildly acidic, high fat, slightly nutty tasting thick cream.
Before dairy products were first pasteurised, crème fraîche developed naturally when the bacteria present in cream fermented it, causing it to thicken naturally. It is still available in this natural form in many European countries, France being the most notable.
At KVD we still make our crème fraîche in the traditional way using pasteurised cream.
Crème Fraîche is perfect for cooking as it doesn’t split when heated, substitute straight cream with crème fraîche in your recipes or try one of ours here
Winner of the ‘From the Dairy’ category 2014 Delicious Magazine Produce Awards