Crème Fraîche
Vermont Crème Fraîche is exquisitely rich, with the cultured,
nutty flavor and creamy texture that characterizes the best
crème fraîche, a staple of French cuisine and many of the
world's finest culinary traditions.
Danish Butter
For more than a century Lurpak butter has been considered
as the best butter in the world. Lurpak butter is made from
fresh cream and has a delicate subtle lactic taste. Lurpak
butter is available in various sizes and as both slightly salted
and unsalted varieties. The unsalted variety is considered
by many as indispensable for cooking and baking.
Clotted Creams
Clotted Cream achieves its thick clotted texture by heating
cream of high-fat breed cows, such as the Jersey type, in pans,
traditionally made of copper but latterly stainless steel, to about
190°f and allowing it to cool slowly. In the farmhouses, the pans
were heated crudely over a fire or stove and the cream was rich
in acid and aroma-producing bacteria. Dairy or factory methods
were much better controlled, using steam heated pans. The
cream is usually packed in shallow trays a few inches deep and
forms a yellow crusty surface. The consistency is thick and
heavy, almost like treacle, and is traditionally served by
scooping the cream out into cups or small cartons. Serve on
your favorite scones with some lemon curd or good jam!
