Rich, velvety, and delicately tangy, crème fraîche is a staple of French cuisine prized for its luxurious texture and exceptional versatility. Made from cultured pasteurized cream, it has a higher butterfat content than sour cream, giving it a smooth consistency and rich flavor while allowing it to be heated without curdling. Its balanced tang enhances everything from savory sauces to elegant desserts.
Use it to enrich soups, sauces, and mashed potatoes, dollop it onto baked potatoes or smoked salmon, or fold it into scrambled eggs for extra creaminess. It's equally delicious spooned over fresh berries, fruit tarts, pancakes, and pastries, where its subtle tang perfectly balances sweetness.
Since introducing America's first cultured, high-fat butter in 1998, Beurremont has become a trusted name among professional chefs and bakers seeking authentic French-style dairy products. Working with New England dairy farmers and drawing on traditional French techniques, the company has expanded its lineup to include premium crème fraîche, handcrafted cheeses, and specialty butters renowned for their exceptional flavor and performance.