This exquisitely rich cultured cows' cream is made into a thick, creamy, slightly nutty creme fraiche. Made using traditional methods learned while working on farms in France, Vermont Creamery's Allison Hooper brought her skills back to the US and crafted this exquisitely rich, creamy treat. Creme Fraiche can be used as an ingredient for sauces, pastry, custard, but also stands on its own as a topping on pie, fruits, and soups.