only A2 protein
Snowville’s crème fraîche is a modern adaptation of the age-old, naturally-fermented raw cream found in every dairy farmhouse kitchen.
It is cultured like buttermilk and sour cream, at room temperature for over 24 hours.
Crème fraîche is typically made with heavy cream, about 40% butterfat. We add just a little of our concentrated milk, reducing the butterfat down to 36%.