It tasted less rich to me than the cow's milk Vermont Butter and Cheese stuff that I usually buy when I'm in Buffalo, and it was thinner. However, I'm not sure if that is the result of using sheep's milk or something to do with the culturing. I really liked it, though.
Just bought some at St. Lawrence! It was at a fromagerie at the back of the actual market (open during the week), in front of the vegetable stalls. It's in the fridge in small 250ml tubs, imported from France.
I wonder if the Alex Farm brand is available at all Loblaws locations (or their Superstores). Never thought to look for it to use in my cooking but plan to start. Any ides where else one might find a good creme fraiche in the GTA? (e.g. Markham, Richmond Hill...etc.).