While working on a dairy farm in Brittany, France, Allison Hooper took careful note of what happened to the milk. After each milking, she set the cream aside. Natural, lactic bacteria took over, ripening it into cultured cream—or crème fraîche. When the thick result was churned into butter, she knew she had learned something valuable.
Inspired by this lesson, our cream is churned in small batches becoming a rich European-style butter with 86% butterfat content and unique farm-fresh taste. Use this cultured butter at high temperatures for a perfect pan sear, or smear on toasted sourdough with jam.
Ingredients: pasteurized cows' cream (milk), salt, cultures.