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Crème fraîche

7,50 €

Cream is the milk fat that rises to the surface of the non-homogenized milk obtained in the first stage of butter production.




In Europe, the term "cream" is reserved for the product obtained from cow's milk containing at least 30% fat. Until the end of the 19th century, cream was obtained by letting the milk rest for 24 hours in a cool place; the concentrated fat on the surface was collected by ladling. The cream is yellowish-white in colour and has a creamy consistency. It is now obtained by centrifugation.

Farmhouse cream: This cream is fragrant and tasty. Made only in creamery. It has not been pasteurized or sterilized. Consume within 3 weeks.