Pepe Saya launches Crème Fraiche in Australia

Posted by AFN Staff Writers on 24th July 2013

Sydney-based gourmet butter company Pepe Saya has launched a new Crème Fraiche, or sour crème, product.

Crème Fraiche is a cream which has been inoculated with a lactic culture then fermented for 23 hours. The soured cream is then packaged and set.

Pepe Saya said it makes 6,000 litres of Crème Fraiche each week as part of the process of making its Cultured Butter product. The Crème Fraiche product “already as a strong following of dedicated foodies and chefs”, according to the Company.

Pepe Saya products are available at selected grocers nationally, including Woolworths-owned Thomas Dux. Pepe Saya Crème Fraiche will be available in 300ml tubs for Retail and 1L tubs for Foodservice.

Pepe Saya has launched its Creme Fraiche product
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