French-method cultured cream from California: stable in the pan, silky over berries.
Cultured 40% butterfat crème fraîche from Kendall Farms in Atascadero, California. Tangy, silky, and stable in heat. Order online.
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Kendall Farms Crème Fraîche comes out of Atascadero, on the central coast of California, where the Kendall family has been making cultured cream the French way for decades. It's pasteurized cow's cream inoculated with live lactic acid cultures and allowed to ripen until it sets up thick, tangy, and silky in the tub.
The butterfat sits at 40%, which is the number that matters here. That much fat means the cream stays stable when it hits heat, so it folds into a pan sauce or a soup without breaking or curdling the way sour cream will. The texture is dense and spoonable, glossy on the spoon, with a clean cultured tang on the front of the palate and sweet fresh cream underneath. No graininess, no sharp acidic bite at the back, just a long buttery finish.
This is the workhorse cultured cream that professional kitchens reach for, and it does double duty at home. Spoon it cold over berries and a drizzle of honey, whisk it into a pan sauce off the heat, stir it into mashed potatoes, or use it as the base for a quick dip. Right in the sweet spot between heavy cream and fresh cheese.
Thick, spoonable, and pourable at once. Velvety on the tongue with no graininess, denser than sour cream and looser than mascarpone.
Gentle and clean. Cultured tang on the front, sweet cream behind it, nothing sharp or funky pulling at the finish.
Short and clean. The lactic tang fades within a few seconds and leaves a buttery cream note behind, which is exactly what you want in a cooking cream.
All fresh cream and yogurty tang. Bright cultured acidity right up front with sweet butterfat underneath, the defining note of the product.
No real nuttiness, this is a fresh cultured cream rather than an aged cheese.
Clean dairy character, no mushroomy or vegetal notes.
No heat or piquancy. Mellow throughout.
None rind
No rind. This is a 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.
Crème fraîche shows up most often alongside dessert or rich savory courses, so sparkling wine to cut the fat and a touch of Sauternes when it's spooned over fruit or tart.
The high-fat cultured cream is the classic dollop for berries and stone fruit with honey, and it's also the traditional bed for caviar and smoked fish on a blini.
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“A single-product dairy that pioneered American crème fraîche by treating it as a cultured cream in the French tradition — high butterfat, live cultures, slow set — rather than as an Americanized sour cream substitute.”
Pasteurized Central Coast cream cultured with live lactic acid bacteria to a 40% butterfat set that won't break under heat.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
