Kendall Farms Creme Fraiche
Kendall Farms Crème Fraîche comes out of Atascadero, on the central coast of California, where the Kendall family has been making cultured cream the French way for decades. It's pasteurized cow's cream inoculated with live lactic acid cultures and allowed to ripen until it sets up thick, tangy, and silky in the tub.
The butterfat sits at 40%, which is the number that matters here. That much fat means the cream stays stable when it hits heat, so it folds into a pan sauce or a soup without breaking or curdling the way sour cream will. The texture is dense and spoonable, glossy on the spoon, with a clean cultured tang on the front of the palate and sweet fresh cream underneath. No graininess, no sharp acidic bite at the back, just a long buttery finish.
This is the workhorse cultured cream that professional kitchens reach for, and it does double duty at home. Spoon it cold over berries and a drizzle of honey, whisk it into a pan sauce off the heat, stir it into mashed potatoes, or use it as the base for a quick dip. Right in the sweet spot between heavy cream and fresh cheese.
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Shipping & Returns
Kendall Farms Creme Fraiche
Kendall Farms Creme Fraiche
Kendall Farms Crème Fraîche comes out of Atascadero, on the central coast of California, where the Kendall family has been making cultured cream the French way for decades. It's pasteurized cow's cream inoculated with live lactic acid cultures and allowed to ripen until it sets up thick, tangy, and silky in the tub.
The butterfat sits at 40%, which is the number that matters here. That much fat means the cream stays stable when it hits heat, so it folds into a pan sauce or a soup without breaking or curdling the way sour cream will. The texture is dense and spoonable, glossy on the spoon, with a clean cultured tang on the front of the palate and sweet fresh cream underneath. No graininess, no sharp acidic bite at the back, just a long buttery finish.
This is the workhorse cultured cream that professional kitchens reach for, and it does double duty at home. Spoon it cold over berries and a drizzle of honey, whisk it into a pan sauce off the heat, stir it into mashed potatoes, or use it as the base for a quick dip. Right in the sweet spot between heavy cream and fresh cheese.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Kendall Farms Crème Fraîche comes out of Atascadero, on the central coast of California, where the Kendall family has been making cultured cream the French way for decades. It's pasteurized cow's cream inoculated with live lactic acid cultures and allowed to ripen until it sets up thick, tangy, and silky in the tub.
The butterfat sits at 40%, which is the number that matters here. That much fat means the cream stays stable when it hits heat, so it folds into a pan sauce or a soup without breaking or curdling the way sour cream will. The texture is dense and spoonable, glossy on the spoon, with a clean cultured tang on the front of the palate and sweet fresh cream underneath. No graininess, no sharp acidic bite at the back, just a long buttery finish.
This is the workhorse cultured cream that professional kitchens reach for, and it does double duty at home. Spoon it cold over berries and a drizzle of honey, whisk it into a pan sauce off the heat, stir it into mashed potatoes, or use it as the base for a quick dip. Right in the sweet spot between heavy cream and fresh cheese.
