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Creme Fraiche
To make Cowgirl Creamery Creme Fraiche, extra rich Straus cream is cooked at
a low temperature for hours, allowing it to thicken and develop a sweet, almond
character. It is then cooled, cultured, and left to set overnight. The Cowgirls
have won a variety of ribbons for Creme Fraiche from the American Cheese Society.
All Cowgirl Creamery-produced cheeses are Marin Organic Certified Agricultural
Products.
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Farm/Company: |
Cowgirl Creamery |
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Cheesemaker: |
Maureen Cunnie |
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Proprietor: |
Sue Conley & Peggy Smith |
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Affineur: |
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| City,
State: |
Pt. Reyes Station, California |
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| Region: |
West |
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| Country: |
USA |
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| Milk: |
Pasteurized Cow |
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| Rennet: |
Vegetarian, microbial |
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| Rind: |
None |
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| Texture: |
Fresh |
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| Aging: |
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| Size(s): |
4-pound tub, 8 ounces |
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