Cream

Devonshire clotted cream is a traditional thick cream characterized by its high butterfat content (64%). Clotted cream has been a staple of both Devon and Cornwall for a long time, and it's been a cause for friendly rivalry for as long as anyone c... READ MORE

Žemaitiškas kastinys is a traditionally made sour cream product which is produced throughout Lithuania and well known in the Žemaitija region in western Lithuania. Sour cream and butter are heated, stirred with circular hand moveme... READ MORE

Crème fraîche is a traditional cream with the addition of lactic bacteria starter, thickening the cream in the process and giving it a slightly sharp flavor that's not sour. It originated in the regions of Normandy, Franche-Comt&eacut... READ MORE

Clotted cream is a traditional thick cream that's characterized by a much higher butterfat content (64%) than in heavy cream (48%). It has been a staple in Cornwall and Devon for a long time, and it's believed that the clotted cream was brought to... READ MORE

This unique cream is made from high fat cows' milk from Cornwall that has been heat-treated, providing a nutty flavor and an uneven, thick and thin texture. There is a golden crust on the surface which acts as a protective seal for the cream under... READ MORE

The thick, mild malai is a homemade dairy product made with heated milk which is refrigerated until a thick layer of fat is created on top. Yellow in color, malai is usually skimmed off by hands, stored in containers, and the procedure is... READ MORE

Crème fraîche d'Isigny is a high-quality, thick cream from the Isigny-sur-Mer region in Normandy, France. This area is renowned for its rich dairy products due to the lush pastures and temperate climate, which contribute to the superi... READ MORE

Créme fraîche fluide d'Alsace is a liquid, white-colored cream made from pasteurized skimmed milk with no additions whatsoever, produced in the Alsace region in France. Its color is unique because it is much whiter than other... READ MORE

Isigny Creme Fraiche has rich yellow fat and is made in the Veys Bay area in Manche and Calvados regions in France. The cream is pasteurized after the milk is skimmed, and additives such as coloring agents and antioxidants are strictly fo... READ MORE

Créme de Bresse is a fine, smooth cream with a thick or semi-thick texture made in the regions of Ain, Jura and Saône-et-Loire in France. What is unique about the cream is its taste - slightly acidic and buttery with notes of... READ MORE

Mantequilla hondureña is a traditional sour cream, but with a richer, tangier flavor and a thicker, creamier texture. It is a staple in Honduran cuisine, often used as a condiment or accompaniment to many popular dishes like baleadas, tacos... READ MORE

Crème de Gruyère, is a rich, thick dairy product from the Swiss canton of Fribourg, known for its luxurious texture and high fat content (at least 45%, often reaching 50%). Traditionally, cream naturally rises to the surface of fresh... READ MORE