Crème Fraîche 1L

The core of what we do at Pepe Saya Butter is make crème fraiche (soured cream), which is what our butter is churned from.

To make our crème fraiche we add a culture (lactobacillus) to the cream and then ferment it, for the pure reason of flavouring the fat in the cream. Once the cream matures, we churn it into Pepe Saya Cultured Butter, but we always keep a little back to give you beautful crème fraiche.

Perfect on fresh berries, desserts, pastas or with your scrambled eggs.