This has just shown up in local stores. Same container as the cow's milk crème fraîche, though with blue printing like the rest of the Liberté goat's milk line and, if I recall correctly, 35%MF versus 40%. Would have bought a tub for the gratin dauphinois I made on the weekend had I not already scored some lovely raw (cow's) milk Comté.
No mention of goat's milk crème fraîche on the Liberté website -- http://liberte.qc.ca -- which is in serious need of an updating.
Anybody tried it? What about possible uses? Am thinking it might be pretty awesome on fresh fruit. Wild blueberries with a dollop of chèvre crème fraîche and a drizzle of blueberry honey, anyone?
And speaking of Liberté, isn't it about time they brought out an unadulterated, unultrapasteurized organic heavy cream?
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