Crème fraîche is basically a thick, rich, slightly tangy cream.
Think of it as sour cream’s smoother, less sour cousin.
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It’s made by adding bacteria cultures to whole milk or cream.
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The result is creamy, a little nutty, and not as sharp as sour cream.
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People use it in cooking, baking, or as a topping because it won’t curdle when heated.
We currently only offer in pint sizes.
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