Thick cultured cream with bright tang, won't break when heated.
House-made crème fraîche, cultured cow's milk cream with a bright tang and velvety body. Great for sauces, desserts, or a spoon next to caviar.
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House crème fraîche, made in small batches from cultured cow's milk cream. Thick, spoonable, with a bright cultured tang riding on top of sweet, heavy cream. The body is looser than sour cream and richer than yogurt, closer to a soft velvet that thins as it warms and coats the back of a spoon.
Culturing is the whole game here. Fresh cream gets a live culture, then rests long enough for the acidity to build slowly, which is what gives crème fraîche its clean buttermilk lift and its heat stability. Unlike sour cream, it will not break when you stir it into a hot pan sauce or fold it into a soup at the finish. The fat content stays high enough to whip, so it doubles as a dessert cream.
A workhorse in the kitchen and a little luxury at the table. Spoon it over roasted stone fruit with a drizzle of honey, stir it into a mustard pan sauce for chicken, or set it next to a tin of good caviar and let it do the talking.
Thick, spoonable, and velvety, with a loose pourable body that thins as it warms and coats the back of a spoon.
Gentle and dairy-forward, a soft cultured tang rides on top of sweet cream without any sharp edge.
Fades cleanly in a few seconds, leaving a light buttermilk brightness on the tongue.
Pure cultured cream up front, buttermilk and fresh yogurt notes, with a bright lift that keeps it from feeling heavy.
No nuttiness to speak of, this is a fresh cultured cream, not an aged paste.
No earthy or mushroomy notes, the flavor stays clean and dairy-driven.
No piquancy, the acidity reads as brightness rather than heat.
None rind
No rind, this is a fresh cultured cream sold in a tub.
Crème Fraîche stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bright, high-acid wines mirror the cultured tang and lift the fat off the palate.
The clean tang and rich fat carry both sweet and savory finishes, a spoonful lifts fruit desserts and softens the salt of caviar or smoked fish.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Carefully packaged and shipped from our Beverly Hills shop.
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