Real - almost French - Creme Fraiche

[Oat Cake]

Anyone know of any place that sells something approximating real Creme Fraiche - as sold fairly widely in Europe north of the Pyrenees and West of the Alps?

I have tried making my own but the results have been pretty lacklustre. It is, at best, a satisfactory impersonation but nothing approaching the real thing. Where do our professional chefs get theirs?

Oh, and on a similar note, any recommendations for "Normandy Butter" local equivalents?

[barolo]

Stock Market on Granville Island sells creme fraiche. I can't tell you how good it is, as I haven't tried it myself - I stick to the homemade approximation.

As for butter, try Urban Fare or Meinharts, they may carry creme fraiche too. I think a similar request was made in a previous thread, with no Normandy butter located.

[eatrustic]

Les Amis de Fromage on W. 2 carries some nice French butter(s).

[Chef Jack]

Les Amis de Fromage on W. 2 carries some nice French butter(s).

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Below is a web site for creme friache, the problem with "our, made in the USA" products is that they are pasteurized. They will never taste like, what you are looking for.

http://www.vtbutterandcheeseco.com/

many high end stores carry this product.

Jack

[Irishgirl]

Les Amis also used to sell creme fraiche from France in a green container. It was very good and very thick. I haven't noticed if they still sell it since they moved.

[Foodie in Vancouver]

Stong's, the wonderful grocery store on Dunbar and 28th, sells Creme Fraiche. They make it themselves, I think, as they call it Stong's Creme Fraiche. I use the Creme Fraiche but can't comment on how authentic it is, as I haven't tasted the 'r

real thing'.

They sell a number of items they make themselves which are excellent so it should be reasonable.

[transfattyacid]

make some

1 part butter milk to 3 parts cream .

mix and place in a clear container , covered and leave at room temperature for 2 - 3 days , or until you can see it seperate and the bottom ( hence clear container ) .

place in fridge until cold . when cold hang in a cheese cloth to seperate the whey .