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Aug 23, 2004 02:25 PM

cream source

  • b

For years, I have cooked with heavy cream from either Lewes Dairy or Chrome Dairy. I like it because it is pasturized as opposed to ultra-pasturized, and it has no stabilizers. Most recently, I have been buying this at the Arlington Whole Foods (don't recall whether it was Lewes or Chrome). Last week, there weren't any small bottles of heavy cream when I was in, and this morning, they had cream from Trickling Springs Creamery. An employee was standing nearby, and I asked about whether they were going to carry the previous product. The employee said that the "manufacturer" has discontinued it, but he might have meant that the dairy is discontinued..

First, is this really the case? Is it the cream or is the dairy out of business? Is it Lewes or Chrome, or are (were?)they one and the same?

If they are separate and one is still in existance, any suggestions where to get the cream in NoVa?

Second, does anybody have experience with Trickling Springs Creamery? I haven't opened it, but when I tilt the bottle, it is obvious that the cream isn't as "heavy" as the Chrome or Lewes. The label says that it is pasturized, which is a good sign, but there isn't any information about butterfat or stabilizers. There is a phone number for information, but I haven't called it yet.

I like to support small businesses, especially when they are new, so I am hopeful.

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  1. I believe that I have seen Lewes at Sutton Place. Lewes Dairy's phone number is 302-645-6281.

    7 Replies
    1. re: Sthitch

      Sutton Place does carry Lewes Dairy. Wegmans carries the rional brand, Horizon, but I prefer both Chrome and Lewes. I also think that Dean and Deluca sell Lewes.

      It's frustrating but its becoming inceasingly difficult to find specialty features like this. It's become all but impossible to locate Golden Guernsey products anymore.

      1. re: Joe H.

        Thanks to all. I'll give Sutton Place a try.

        Yes, it is very frustrating to find it so difficult to find good products. If it is difficult here in a major metropolitan area, what is it like in the rest of the country??

        I'm hopeful that this new dairy is a small producer that is trying its heart out to make a high quality product. Will report back when I've tried it in a dish.

        1. re: Bacchante

          I make hand cranked ice cream with a White Mountain freezer (i.e. rock salt and ice). I use Chrome Dairy or Lewes Dairy cream for the base. It is a lot of work. But the finished product is so far superior to anything that I can find in a store or restaurant that it makes it more than worthwhile. I use to make the ice cream with Guernsey cream whose milkfat is higher than others. THAT was over the top! Actually, in truth, it was too over the top because some times it wouldn't freeze properly because the butterfat content was so high. Still, when someone goes to this kind of trouble (and MANY people still do) they want the best ice cream they can make. Cream top milk, real pasteurized whipping cream once were the standard, were the norm. Today, we have to fight and search forever to find them.

          That is sad.

          1. re: Joe H.

            Cut the cream with milk, and you will get a great texture. I usually use a 50-50 mix. When you use 100% cream it is too heavy, and leaves a film on the top of your mouth. I generally use Lewes when I make my ice cream.

            1. re: Sthitch

              I do use a base of half and half. I've had some problems in the past with all heavy cream and freezing it; once a chocolate turned out like a kind of chocolate mousse. Half heavy and half milk or light cream results in a really good texture.

              There are some serious cooks on this board!!!!!!!!!!!!!

              1. re: Joe H.

                I just made a key lime ice cream to celebrate the adoption of a wonderful new dog. I find that the all cream bases have a leathery texture to them once they are frozen.

                Two weeks ago, I had a dinner for my parents to celebrate them meeting their new grand pet (85 pound 3 1/2 year old black lab named Bella) I made a key lime ice cream and served it over fresh stone fruit. I made sure to pick-up some fresh key limes and squeeze them for the ice cream, with the addition of some Persian lime rind, it was quite a hit.

                1. re: Sthitch

                  It's natural for the discussion to drift away from discussing chow in the DC/Baltimore area, but please continue this conversation on the General Topics biard, where food and recipes are discussed. Thanks.


    2. Someone reported earlier this year that Sutton carries Lewes. Sutton has at least one French sourced creme fraiche that may be what you are looking for.

      1. Here's another thought. In many of the recipes you are using heavy cream, you can substitute creme fraiche, which is cultured heavy cream. The notable exception is for creme chantilly (sweetened whipped cream), although sweetened creme fraiche is lovely with fresh fruit or on a tart.

        Creme fraiche has the same quality of not curdling when boiled, and it adds complexity to the ultimate flavor of the dish, soup or sauce as a result of the culturing.

        An excellent creme fraiche is the Vermont Butter and Cheese Co. brand, which is available in lots of places, even Safeway. The best/cheapest place to get it is Trader Joe's.

        2 Replies
        1. re: zora

          Well, I do sometimes use creme fraiche instead of heavy cream. I particularly like the nutty taste in some dishes. I use the Vermont Butter and Cheese Co stuff, too, which Whole Foods carries. I don't see the point in paying more for French. I sometimes make creme fraiche, too, with a culture and, unfortunately, Chrome Dairy cream.

          It's just that I try to always have a bottle of cream in the fridge, as I consider it a staple(something that makes my internist grind his teeth). In the summer, I typically have both on hand, as I agree, the creme fraiche is wonderful with fruit--raspberries and creme fraiche for breakfast!!

          1. re: Bacchante

            A French sourced CF may not even be pasteurized and would certainly be thicker, of spooning consistency. My wife's french mother uses it exclusively.

        2. I noticed the same thing. Trickling Springs is, I think, a relatively local dairy. I saw their products in the Bethesda Coop over a year ago, but they seem to have made significant gains in the local markets recently, since they've been picked up by both MOM and Whole Foods. In any case, I opened a small bottle of the Tickling Springs cream this morning. It is good, but definitely not as thick or rich as the stuff from Lewes or Chrome dairy.

          I have bought Lewes Dairy heavy cream at Bowers Dairy Products in Eastern Market as recently as a month ago, so if it's still available at all, that's one place I would look.

          1. s

            Hi Baccante, Do you mean that they said the "distributor" rather than the mfg stopped carrying it? If that is the case, then the dairy is most likely still in biz. I've been away for a few weeks, but about 2 months ago got Lewes at Sutton. Whole Foods only carries what their distributor supplies. Smaller businesses either go to many distributors, or directly to the businesses themselves to get products. These are the people who will special order a product they don't necessarily carry. Whole Foods and formerly Fresh Fields too have often not had something that I really needed for a dairy allergic child. Things that are carried routinely now at Giant were hard to find items a dozen years ago. I always try small health food stores if I can't find what I want at Whole Foods, but in the case of cream upscale markets will also do.