Despite Pepe Saya being known for amazing butter, the range of Pepe Saya creams is the exceptional underdog that needs to be shown to the stage. Crème Fraiche and Mascarpone are two products that are shaping the way chefs craft their work.
Mascarpone cheese has a thick and soft texture that is a bit denser than Crème Fraiche. This type of cream is complimentary to desserts as well as savoury. It has a velvety smooth texture and is slightly sweet with a tangy finish. The fat content is sixty percent and is made by adding tartaric acid to the cream, which coagulates the cream and thickens. Putting a dollop with cakes or desserts really balances the sweetness and tanginess. Pepe Saya Mascarpone adds an amazing quality to the traditional Italian dessert tiramisu. While being noted for desserts, adding Mascarpone to sauces creates a real full bodied creaminess. Even chopping herbs and garlic with Mascarpone makes a great dip. Pepe Saya Mascarpone is a great component to sweet and savoury dishes, which will amaze anyone who tries it! Available now.
Cream (from pasteurised cow’s milk) tartaric acid.
This is the way I make it: the pasteurised cream arrives from the farm and is ripened for 1.5 to 2 weeks in the cool room. It is then turned into Crème Fraîche by inoculating with a lactic culture and fermented for about 23 hours – the soured cream is then packaged and set over night before being distributed. – Pepe Saya
Just think that all this natural bacteria is adding an abundance of flavour that Pepe Saya is most noted for and contains absolutely no additives or thickeners added. It’s just 100% naturally made! It’s thicker, richer and less tangy. It can be used in multiple ways in loads of different dishes. When dolloped with a dense cake or dessert, it adds a real rich and tangy creaminess. Crème Fraiche is also an amazing ingredient when making sauces and soups. After roasting any meat, add some crème fraîche to the pan juices to make delicious and simple gravy. Did you know that Crème Fraîche doesn’t curdle or split when adding it to sauces and soups, unlike sour cream? It also goes hand in hand with salmon or trout. Without a doubt, Crème Fraiche is one of our most adaptable products which give any dish a great lift and is available now.
Cream (from pasteurised cow’s milk) lactic culture.