Read about Kendall Farms Crème Fraîche
in online magazine and news articles:
Enjoy Sadie's "Strawberry Fool" recipe from the "Culinary Muse" ..."If you have made it all the way through the April 2005 issue of SAVEUR magazine on ‘American Artisanal Cheese’ you will have read about the remarkable Sadie Kendall (page 50 and 51). Sadie Kendall made the first artisanal cheeses in America. She now makes, in my opinion, the best crème fraiche." |
Read what the L.A. Times writes about Crème Fraîche in their Food section (July 2006)..."It couldn't be more versatile or easier to use. Unlike its cousin sour cream, crème fraîche won't curdle at high temperatures, so you can stir it into a simmering sauce, soup or stew for instant tangy richness." The LA Times tasting panel judged Kendall Farms Crème Fraîche to be the best!
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Eleanore Brophy, a graduate student at Dairy Products Technology Center, Cal Poly State University, San Luis Obispo, has completed her graduate thesis on the functional properties of crème fraiche. For more information, contact Eleanore Brophy at ebrophy@calpoly.edu or Professor P. Tong at ptong@calpoly.edu. |
Art Culinaire lists a recipe for Cantaloupe Gelee using Kendall Farms Crème Fraîche. |
| Click here to read results of the San Francisco Chronicle's tasting panel in Carol Ness' Taster's Choice article, "One creme fraiche rises above the competition." |
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| "Kendall Farms Crème Fraîche is all silk and cream with a delicate hint of hazelnut" -Amanda Hesser, The New York Times |
| All Natural |
| No Preservatives |
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