Last week I bought a tub of Vermont Butter and Cheese Co. creme fraiche at Broadway Market in Cambridge. My plan was to sweeten it slightly and use it as a topping for caramelized fresh fig halves. I have had creme fraiche before at restaurants but had never bought it for home cooking.
I was surprised by how tangy this particular sample was--essentially the same level of acidity as plain yogurt, along with a slightly off flavor, like sour cream past its prime. Since this was supposed to be a dessert, I added a significant amount of sugar, which made it taste like a sour cream cake frosting sans the chocolate. Basically, I didn't like it.
Is this what creme fraiche is supposed to taste like? My restaurant experience with creme fraiche led me to expect it to be milder and richer, more like a thinner-consistency mascarpone. Is VT Butter and Cheese brand particularly tangy?
Or, is Broadway Market not storing its perishable products properly? The creme fraiche is still within its sell-by lifespan, but could the taste betray a too-warm storage temp?
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