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Cultured Cream (Sour Cream) 500ml

$10.00 each

Description

Cremé Fraiche Cultured Cream / Sour Cream 30 % minimum fat Natural dairy produce Completely free from all preservatives, thickeners gels, food stabilsers or gums Size – 500ml ml tub, (1.2 L tub or 2 L tub to order) A naturally matured, thickened crème fraiche / soured cream using culture. It has a light and lemony taste, and goes well with any food as a condiment. Crème Fraiche is made by adding a culture (special bacteria) to our fresh Pure Jersey Cream. Our Crème Fraiche has a subtle tangy, slightly nutty flavour and rich, velvety texture. Cooking with Crème Fraiche Featured in the Vogue Entertaining & Travel – June / July 2005 “from South Australia, this has the nutty and tangy qualities of a good Crème Fraiche, with the tanginess being more pronounced than the nutty flavour. It appears aerated but, once stirred, it become luscious and thick”.

About Alexandrina Cheese

About Us Jersey Cows It all starts each day with rich, creamy milk from eighty (well loved and individually named!) Jersey cows. They are fed on long green clover pasture, grown on the rolling hills of the family farm, nestled on the Fleurieu Peninsula, South Australia Handmade The McCaul family began making cheese in 1902 and third generation Dan McCaul and his family are continuing the tradition of manufacturing premium quality cheeses in the purpose built cheese factory at Mt. Jagged. Tradition Using exclusive starter cultures and rennet, the manufacturing process has gone back in time over a hundred years, returning to the traditional methods of cheese making. Our boutique cheeses possess subtle variation in flavour – it is to be enjoyed knowing the seasonal variation of the Jersey cows milk, and the weekly turn of the cheesemakers hands. Time The cheese maker waits patiently in the storeroom near the old wooden boards for the cheese to mature before stamping the Alexandrina brand onto the cheeses. This quality check gives a seal of approval to each individual wheel.

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