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Introducing Cultured Sour Cream from Vermont Creamery
Vermont Creamery Debuts New Product Line: Adeline Druart and Kate Paine Comment

Vermont Creamery Debuts New Product Line: Adeline Druart and Kate Paine Comment

Thursday, July 29th, 2021

The dairy category continues to heat up, as Vermont Creamery recently announced the debut of its Cultured Sour Cream. The product line is expected for availability in September of this year.

Adeline Druart, President, Vermont Creamery“The last 15 months generated consumer demand for new taste experiences and the desire to shake things up from the norm,” said Adeline Druart, President. “Our cultured sour reinvents a beloved staple into a more luxurious offering, setting the new high bar for a rich and velvety sour cream experience. With 22 percent milkfat—as compared to 18 percent in regular sour cream—and the same blend of cultures as our award-winning crème fraîche, Vermont Creamery has once again delivered on its promise to make dairy that tastes better because it's made better.”

According to a press release, the new flavors were designed around complementing Latin-inspired food and potatoes. Cilantro Lime is an ideal pairing for spicy dishes, delivering a cool and refreshing counterpoint to the heat in tacos, chili, and cheesy quesadillas with hot sauce. It may be used as a topping or as a base to build a dipping sidekick for favorite dishes.

Vermont Creamery recently announced the debut of its new Cultured Sour Cream

Fire Roasted Onion & Chive embodies a savory sweetness with smokey and roasted notes that is the perfect complement for loaded potatoes, crinkle chips, chilis, and stews. The crème-style classic is anything but plain, with a rich, velvety texture, cultured notes, and just the right amount of tang for pairing with traditional favorites.

The Cultured Sour Cream will first launch in the Northeast beginning September 2021, where the premium sour cream category is experiencing strong growth, the release noted. The launch program will include social media initiatives to drive awareness with videos, influencer seeding, and a virtual tasting event, in addition to in-store displays and post engagement programs.

Kate Paine, Director of Marketing, Vermont Creamery“Premium food is on trend because consumers want to eat something they believe in,” shared Kate Paine, Director of Marketing. “We feel these next generation, ‘2.0 flavors’ are approachable, but elevated and have no competition in today’s marketplace. Our sour cream, obsessively created with heart and soul, using simple ingredients, time, and craftsmanship, gives people the opportunity to finally love a sour cream worth loving.”

Exciting times ahead for the innovators at Vermont Creamery!

Vermont Creamery