Cornish dairy producer Rodda’s, is giving the French a run for their money this month, as they launch their traditional crème fraîche made with Cornish milk, nationally. The move aims to capitalise on the regional success of the product, across the South West. A family run business, Rodda’s has earned an enviable reputation in leading the market for Cornish Clotted Cream. They have used this expertise to create a crème fraîche with a characteristically Cornish, thick and creamy texture and distinctively pale yellow colour.
The mild climate of Cornwall is not dissimilar to that of the Isigny region of Normandy in France where crème fraîche has its home. Rodda’s has used a traditional French recipe for its crème fraîche, but what makes the product different, is the blend of West Cornwall milk from Jersey, Guernsey and Friesian cows, which gives it a luxuriously creamy flavour and decadent authentic thickness. This is further guaranteed by a unique production process and the addition of small batches of specially blended cultures, to produce a velvety heat stable cream that unlike most other crème fraîche products is suited to cooking.
Nicholas Rodda, Managing Director at Rodda’s said: “The Rodda’s brand is best known for producing the very best Cornish Clotted Cream but the Cornish milk we use is also perfectly matched to the production of this premium quality crème fraîche. We have worked hard to transform the ordinary into the divine, with a home-produced and truly authentic crème fraîche that Cornwall and Britain can be proud of.”
Waitrose has confirmed that it will be listing the product in 153 Waitrose stores nationwide from 17 August 2009, with an SRRP of 85p for 200g.
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