Crème Fraîche D’Isigny 200ml
About This Cheese
This is a wonderfully rich crème fraîche is made by the Isigny Cooperative in Normandy. Great for sweet and savoury dishes. This crème fraiche shows a smooth texture, and depth of flavour that is hard to find in equivalent products.
TypeSoft
RennetN/A
RegionFrance
ProducerIsigny
Milkcow
RindN/A
€3.00
Story
Crème fraiche is a fabulous way to add richness and depth to many recipes. Made with heavy cream, the bacterial starter cultures used to form this extra soft fresh cheese provide a defining light tang. While very similar to sour cream, a true crème fraiche has a fantastic texture and flavour.
Producer
The Isigny Sainte Mére cooperative has been operating in Calvados since 1932. It is a combination of resources from two complementary dairy cooperatives: Sainte-Mère and Manche. The Isigny region used to be one of Europe’s largest wetlands until the sea retreated in the sixteenth century. It left behind a clay soil with rich alluvial sediments, upon which green grass grows abundantly. For centuries, the region’s dairy farmers have produced exceptionally fine milk, earning a well-established reputation for quality. The cows which graze these pastures are eating grass which makes their milk rich in mineral salts and trace elements. (adapted)
Goes Well With
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FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: French sourced cream (cow’s milk) 35% fat
Allergens listed in bold
Nutritional values per 100g
Energy: 1382 kJ / 335 kcal
Fat: 35 g
of which saturates: 25 g
Carbohydrate: 2,8 g
of which sugars: 2,8 g
Protein: 2,3 g
Salt: 0,08 g
