Creme fraiche Cheese
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Creme fraiche Cheese

We take fresh Horster cream with a fat content of at least 32% and add lactic acid cultures to it after pasteurization. Then the cream is incubated at warm temperatures until it becomes firm. The result is a tasty crème fraîche that is ideal as a basis and for refining sauces, dips and creams.

Saler Company Information

Company : Meierei Horst eG
Phone : 004941261213
More Information : View
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Creme fraiche Cheese

We take fresh Horster cream with a fat content of at least 32% and add lactic acid cultures to it after pasteurization. Then the cream is incubated at warm temperatures until it becomes firm. The result is a tasty crème fraîche that is ideal as a basis and for refining sauces, dips and creams.

Saler Company Information

Company : Meierei Horst eG
Phone : 004941261213
More Information : View
Online order registration form