Creme Fraiche

Made from freshly cultured cream it has a thick velvety texture with a distinctive tart, slightly buttery flavour. The flavour profile is somewhere between yoghurt and sour cream, but is richer, has a creamier texture due to the higher fat content. A nice alternative to sour cream or cream.


  • Perfect replacement for cream as it doesn’t curdle or split on heating.
  • It is ready to use, and can be used in sweet and savoury dishes.
  • Heat, acid, alcohol and freeze-thaw stable properties.
  • Add a swirl to soup before serving or a dollop to vegetable mash.
  • Try serving salmon cakes with crème fraiche and dill.
  • Top oatmeal pancakes with blueberries, maple syrup and crème fraiche.
  • Add dollops of crème fraiche to a gourmet smoked chicken pizza.
  •  Combine with wasabi and chives and spread on crostini and top with smoked salmon.
  • Use to create creamy pasta sauces or soups.
  • Create delicious smooth flans and cheesecakes.
  • Whip for a firmer texture and serve as an accompaniment with fruit.
Shelf Life

Has an eight-month shelf life unopened. Once opened, use within seven days.


Refrigerate at between 0-4°C at all times.




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