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Cream in Canada/Montreal

On a recent trip to Montreal I went to the supermarket (Metro) to buy some cream.

There were many varieties, of different fat percentages (5%-35%).

But all products seemed to have added ingredients, such as potassium sorbate, guar, xanthan gums etc.

I spent quite some time looking (much to the amusement of the guy restocking the shelves!) at all the different brands, but could not find one that was *just* cream, without additives.

Is this normal for dairy/cream products in Canada?

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  1. Yes, this is normal practice. You'll basically have to find a cow if you're looking for cream that hasn't been stabilized in this way.

    7 Replies
    1. re: afoodyear

      Thanks for the quick reply! I fear we might have eaten the cow at Joe Beef the night before.

      Searching online an Ontario blog mentioned Hewitt's 35% whipping cream being all-cream:

      So are the additives something specific to Quebec?

      1. re: almostalwayshungry

        It's not specific to Quebec. It's specific to big industrial dairies all over North-America and the world. Where do you live that they have only cream with no additives?

          1. re: almostalwayshungry

            You're lucky to live in a country where consumers care enough about these sorts of issues to demand, healthy, traceable and natural food. We here are not quite there yet.

            1. re: SnackHappy

              Considering the perceived food/foodie culture in Montreal/QC I'm surprised this is the case.

              1. re: almostalwayshungry

                We do like our food, but we don't really care that much where it comes from or what's in it. Things are starting to change a bit, but it's still a niche market. Even though we've been through a few food scares concerning industrially produced meats, nothing here has had the impact that mad cow had in the UK.

                1. re: almostalwayshungry

                  there are a number of organic brands in most grocery stores

      2. There are a few brands that offer cream without additives, but they aren't necessarily easy to find. Beurrerie du patrimoine is one of them.


        2 Replies
        1. re: SnackHappy

          PA is now carrying it - at least they were last week. Getting easier to find, thankfully!

          1. re: SnackHappy

            I love their goat's milk. Unhomogenised, you need to shake the container to get rid of most of the clotted chunks, but this just invokes a racial memory of farm-fresh milk.
            I've made a cheddar and a batch of goat cheese with this milk, and am super please with the results.

          2. Liberte now has an organic line which offers "cream" only 35% cream. Go figure.

            1. If you go to Marché des saveurs du Québec (at Jean-Talon Market), you should find at least two creams that only list cream as ingredients. Beurrerie du Patrimoine and another one. I know it's not much but at least there's some hope.

              1. Organic Meadow is the other brand of cream available, Harmony too but I can't say I've noticed their cream on the shelves, only their milk.

                Ferme Groleau lists some sort of celery extract in their cream ingredients, not sure how this affects taste or composition. I highly recommend their yogurts and milks, their chocolate milk uses unsweetened cocoa.

                14 Replies
                1. re: JerkPork

                  Really??? Does it list cultured celery extract?

                  1. re: JerkPork

                    Really? I can see how they could list celery extract as an ingredient in their charcuterie, but in their cream?

                    1. re: SnackHappy

                      Sorry, "sel de céleri en lacto fermentation" is what is listed in their ingredients. Anyone know what the celery salt does?

                      1. re: JerkPork

                        Other than providing flavour, the only other reason you'd want celery in anything was for the nitrates as an anti-microbial agent (Celery salt is about 50% Sodium Nitrate). Botulism = bad.

                        From looking over their process, Groleau is doing it right for a truly artisanal product. There are many ways of pasteurizing milk. You can do it quickly over high temp for a short period of time, which basically kills ALL pathogens, or you can do it at lower temperatures for longer which preserves some of the good stuff, especially if you want to use it to make any sort of cheese. Obviously the large producers are looking for efficiency and safety so go with the high heat short time pasteurization method.

                        1. re: Zalbar

                          I am pretty shocked that they would use this additive in their product. I don't know very much about the subject so I hope someone more knowledgeable will chime in. But there is a lot of research that indicates that the use of sodium nitrate, which converts to sodium nitrite, is very VERY bad for you. I am sure there are counter studies but I do my best to avoid it when alternative products exist. Last year in China 3 children died from milk tainted with nitrite. I don't know what the concentration was but nevertheless...

                          Now again I don't know much about this subject. My wife is a biologist and she says we should try to avoid it when we can. I still occasionally eat charcuterie though I try to purchase only those that are nitrite free. But for milk, I see no reason for nitrite. Pasteurization might not be perfect, but if all the studies are true it is far better than sodium nitrite.

                          Now the big question is whether "sel de céleri en lacto fermentation" is cultered celery extract. I believe it is.

                          1. re: nextguy

                            I have an email from the dairy concerned, they are advising that the celery extract used is organic and is only used in the 15% cream and is used to extend the shelf life of the cream and is not used in their other dairy creams. The name itself is at least recognizable and does not alarm me.

                            1. re: Ruthie789

                              Would you be more or less alarmed if it said it said Sodium Nitrite? Because that's exactly what it is.

                              1. re: SnackHappy

                                How do you get sodium nitrite from celery salt extract? I get that salt is sodium but where do the nitrates come in? Do you have the specific breakdown from the producers to assess that it is a chemical nitrate or is it natural in its composition? Only 1 of their dairy products has this, and with the explanation that they have given I think their overall products are excellent. I am still not alarmed about the celery salt extract, looking at all the effort into producing the milk products offered, I think they have put much study and effort in their products.

                                1. re: Ruthie789

                                  Celery contains natural sodium nitrate (sodium nitrate is "natural", just as sodium chloride is natural. Chemicals are natural!) and when you culture celery extract (as appears to be described in the ingredient list - sel de céleri en lacto fermentation) you can produce larger quantities of sodium nitrate, which you can then use to treat food in order to prevent the growth of botulism etc, thus preserving its shelf life

                                  1. re: unlaced

                                    Thank you for your explanation. Are you alarmed that it is being used? I am not. Looking at the larger picture, I am seeing that they are an organic farm, and that all of their creams and milks are made with care and without additives with the exception of the 15% cream.

                                    1. re: Ruthie789

                                      I'm not sure I understand your position. Are you saying that it's ok for them to use nitrites because they're organic? How do you feel about nitrates/nitrites in general? I myself don't really have a problem with them, especially if the producer adds ascorbic acid or a similar substance, but a lot of people freak out about nitrates/nitrites and falsely believe that buying organic protects them from the stuff.

                                      1. re: SnackHappy

                                        I do not buy much organic produce in general as I find it expensive. I also do not eat convenience foods, canned soups, frozen dinners due to health issues so no I do not feel comfortable eating preservatives and foods high in salt content. As for the product in question, I am not sure that we can eliminate all preservatives from food. Sometimes a purchase is the lesser of two evils. The owners of the dairy have emailed me and explained that they do use this preservative to extend the shelf life but that other 15% creams have a much longer shelf life probably because the contents have more preservatives extending the expiration date up to 2 months. Food purists want 100% natural but the shelf life of these type of foods is far less. Lately I have changed my purchasing habits, I do buy lactose free organic milk and make smaller purchases of meat on a day to day per needs basis. (I buy my meat from a butcher based on recent events.) Finally not knowing enough about nitrates and this one in particular, I can only assess for myself on their overall products as to their quality and organic virtues. I think they make good products.

                                        1. re: SnackHappy

                                          it's legitimate to be concerned over nitrites - if not for the increased risk of cancer, but for the increased centralization of food production that preservation allows.

                                          1. re: catroast

                                            Only one of their creams has the celery extract in it, the others do not. I do not eat prepared meats due to the nitrite content, and agree we should be concerned about it. Not sure how much nitrite content is in the cream. I see that they have made so much effort to make their products organic and believe that they produce very good products.

                    2. From the Canadian Dairy Information Centre (http://www.dairyinfo.gc.ca):

                      "I know that many of the creams have a preservative (pot. Sorbate) and stabilizers as creams usually sit in the fridge much longer. For sure, organic creams will not have those preservatives, and might contain organic stabilizers."

                      He said he'd get back with more information after researching further.

                      1. Some of the chefs I have seen on Zest TV, equivalent of English food network, are using the cream from Les Trois Vallees. Link is only available in French below. I always buy some when in the Laurentians. I am looking at the label, cream, dextrose, carrageenan, and the label indicates that it is thicker. Not 100% what you are looking for.

                        They are saying that they use old method of pasteurization which makes their brand better as well they use the raw milk from a 50 km vicinity from their production centre.


                        19 Replies
                        1. re: Ruthie789

                          There's no place for gums and thickeners in real cream. It should be cream and nothing else. There are a few small producers that make it as well as Liberté now, though they only do 35%. I miss proper double cream from the UK - 48% fat, no other ingredients except cream. Why is it so difficult to do this right here?


                            1. re: Ruthie789

                              "Too much government intervention."

                              I highly doubt that. It's the dairies that want to prolong shelf-life and thicken the product cheaply. Not everything is the government's fault.

                              1. re: SnackHappy

                                There has to be some correlation between gov intervention and the end product. It's probably the same reason why a small town like Burlington VT (pop, 42,000) has 90 vendors showing up and setting up a real Farmer's Market including over a handful of beef, poultry and pork producers. Now that's a real Farmer's Mrkt.

                                1. re: JerkPork

                                  Yes of course. The government should really stop forcing people into buying their produce at the supermarket.

                                  1. re: JerkPork

                                    Don't forget, though, that in the US, hormones and so on are allowed in milk. So although they may have a real farmer's market, it doesn't mean their dairy products are necessarily anything you'd want to consume. Is this because of too little or too much government regulation? I wouldn't profess to know.


                                2. re: Ruthie789

                                  Actually, I think it's too little.

                                  If it's called "Cream" it should contain only cream. If it contains gums, processed seaweed and other thickeners it should be called "Thickened milk fat product". Then see how many people would buy the stuff filled with crap!


                                3. re: pyropaul99

                                  Hello again. You may find 45% cream produced by Beurrerie du Patrimoine and only saw cream as the ingredient.. I was buying my organic milk and to my surprise they had small tubs of the 45% cream. I am providing two links for you.



                                  It was $4.79 per tub about 150 ml. I found it at Tao. That brings you 3% closer to your desired 48%!

                                  1. re: Ruthie789

                                    Yes, but as we previously discussed above Ferme Groleau as great as their products are still use, "sel de céleri en lacto fermentation" in their creams. Better than the commercial stuff I guess with the gums.

                                    See ingredients here:


                                    1. re: JerkPork

                                      The present indication on the website indicates that their milk is organic and has been processed without addition of vitamins and thickeners. I did read the label in the store and did not see the celery mention. Ecomarche indicates the celery but have not seen reference on their own website. I want to call them and ask them to explain the celery lacto fermentation. In fact I have just emailed them to ask for more information on the usage of celery extract in the dairy products.

                                        1. re: Ruthie789

                                          Ruthie789, please post if/when you get some info out of them, I'm curious about this celery salt and why it's being used (if it is). From what people were saying above it looks to be some kind of preservation agent? I did not get around to buying this cream this past week but intend to do so ASAP so I'll post here with my impressions. I don't care if it has an extra ingredient as long as that ingredient doesn't cause it to have that awful, almost slimy/thick thing going on that the regular brands of cream seem to. And as long as it tastes like cream. :)

                                          1. re: montrealeater

                                            I am wondering if they are giving the cows the extract to increase milk production. JP indicates the label mentions celery extract, but I looked very closely on the label I saw and did not see the reference. Perhaps I missed it but if they do contact me I will post the information here.

                                            1. re: montrealeater

                                              Mtl eater their 15% cream does have the celery extract as per email received but no other dairy product by them contains celery extract. It is used to extend the shelf life to 15-21 days but other 15% creams have a much longer shelf life. I believe they are doing their best to make their products organic and artisanal.

                                          2. re: JerkPork

                                            I have received a response from Ferme Groleau, they have advised that the celery extract is an organic ingredient which they do use ONLY in their 15% cream. Their shelf life for this cream is 15-21 days while other 15% creams are at least 10 days longer if not more. It is only used in the 15% cream not in any other of their dairy products. I did not see any reference to celery salt on their 45% cream as previously mentionned to you. I think this dairy is making a concerted effort to be organic and will definitely be buying their products in the future.

                                            1. re: Ruthie789

                                              Thanks for the feedback, I should have just spoken about their 15% cream as that is the product I have used in the past and thus seen the ingredients list with my own eyes. I actually didn't know they had a 45% option and can't say I've noticed it on the shelves.

                                              Anyway they make excellent yogurts and chocolate milk but can someone explain why their 3.8% milk has a strange smell/taste, maybe I had a bad batch but it tasted like the plastic container.

                                              Since we're on the topic of creams, may I also suggest sour cream by Pineridge an excellent product that guess what actually has cream listed in their ingredients list unlike Liberte and others.

                                              1. re: JerkPork

                                                I have been purchasing organic dairy over the last few months by various producers. I have purchased organic cream in a glass container and it also had a strong smell. Is it just turning or is it what is feed to the animal or is it that we are not used to the higher fat content?
                                                As for the 45% cream they only had two tubs on the shelf where I was buying my dairy but they do have various other dairy products. I mentionned the 45% because someone was looking for 48% fat content.

                                        2. re: pyropaul99

                                          Although the site does state that it is temporarily unavailable, I wonder if this is one of the Harmony products available in Montreal.


                                      1. Anyone know if the Liberte cream-only cream is widely available? Like, can i expect to find it in any large-ish supermarket? Also, is PA regularly carrying the other brand? I'm close-ish to PA and REALLY want to pick up some cream-only cream, whatever brand.

                                        As someone who has divided most of my life between the UK and British Columbia I have to say that the dairy product situation in Montreal, just on a personal level, surprised me in a bad way. A few people told me the reason i can't get Kerrygold/grassfed butter here is sue to a very powerful dairy lobby not wanting competing products on shelves. I don't know enough about this to have a real opinion, but might this have anything to do with the (formerly?) shameful variety of creams available in Mtl.? The 'food' culture in Montreal is pretty different to what I was expecting, it's been interesting to explore.

                                        2 Replies
                                        1. re: montrealeater

                                          I am providing you a link on the dairy industry in Quebec and Canada, a lot of control in this industry, as you will see by the link:
                                          As well have tried the organic milks, they turn and sour very fast. I also wish I could get the Kerrygold here but have not also found it here as well as over the border in Messena, NY.
                                          There was an article in the Globe and Mail quite awhile ago about higher fat percentage in butter, perhaps change is coming. The article was published on February 21, 2012 and the title, In Search of Higher Fat Butter. If you do a search and read this article it will explain a little bit of how the dairy industry functions in Canada.

                                          1. re: montrealeater

                                            I found Liberté whipping cream today at the IGA in.....Pointe St Charles. Organic cream is listed as the only ingredient.

                                          2. i've been noticing a new brand of organic milks and creams in handsome glass bottles at grocery stores. i don't remember the brand name.

                                            4 Replies
                                              1. re: JerkPork

                                                i don't think it's either of those - do they really sell ontario milk here/?

                                                1. re: catroast

                                                  Yes Ontario milk is available in QC, I've bought Harmony Organic milk at Fromagerie Atwater previously

                                                  1. re: catroast

                                                    The Health Tree carries Organic Meadow and Harmony. The majour chains carry organic milks from various companies in the health or organic section maybe this is where the better quality cream can be found.

                                              2. After posting and viewing posts on this thread, I went to Tao, health food store. I found three:
                                                Liberte organic, La Creme Biologique which is 40% fat content, and Les Pres Bio. All three pure cream, organic and nothing else added. This puts cream in a new light for me, will only purchase the 100% cream as my future options, so thank you for posting this.

                                                5 Replies
                                                1. re: Ruthie789

                                                  Thank you for letting us know, Ruthie. Were you at the Tau on the St Denis? I am going to pick up some of this cream-only cream this week...will report back - so happy this is available! I might buy some cornflakes just so i can try the cream on them (childhood comfort dish).

                                                  FWIW, the cream that grosses me out the most here in QC is what's labeled 'whipping cream' - it tastes adulterated somehow and has a weird, almost gummy texture, it's nasty. I always buy the creme de cuisson which is the same fat content (35%) but I like it better - haven't looked too closely at ingredients so am not sure of the official difference between the 2. In BC we had only 1 kind of 35% cream and it was labeled 'whipping cream' and to my tastebuds was similiar, if thinner in consistency, to the 'creme de cuisson' here.

                                                  1. re: montrealeater

                                                    I was at Tao in Dollard des Ormeaux. I think you can get Liberte organic at IGA which does have an organic section.
                                                    I was really surprised to see the selection.
                                                    Enjoy those cornflakes, for me I would use the cream directly on some summer berries!

                                                    1. re: Ruthie789

                                                      Metro also sells Liberté organic cream.

                                                      Regular "Whipping cream" here is full of gums and seaweed extract to make it thick - no wonder it tastes disgusting.

                                                      Still wish we could get proper double cream (i.e. 48%)


                                                      1. re: pyropaul99

                                                        As mentionned La Creme Biologique was at 40% and only cream is noted as the ingredient. It"s a little closer to your 48% than the regular 35%.

                                                        1. re: pyropaul99

                                                          I am pretty sure you can get high fat English clotted cream from Fromagerie Hamel at the JT markets. It is not cheap, but it certainly works a treat on some freshly baked scones!

                                                  2. Sort of a side note but related...I remember being surprised when I moved here from BC 11 years ago to find that most of the cream has added gums,etc but was (and still am) also confused by the different names for products with the same fat %. for example, I think "whipping cream" and "cooking cream" both have 35% fat. So maybe the difference is the amount or type of other crap that is added, that somehow makes it more suitable for a particular use?

                                                    1. So I went on a little dairy-seeking odyssey this past weekend. Could not find the Liberte cream at Atwater or at IGA (I ordered online from them last week and recieved Sour Cream instead of cream - obv. a mixup) but I did find the Chalifoux cream (ingredients: cream, carageenan) and Organic Meadow milk (bought the full fat milk and the chocolate milk). Thoughts:

                                                      1. The Chalifoux cream, even with the carageenan, was by far the best cream I've ever had in Quebec. Tasted how cream is supposed to taste. My Dad (credentials: born and raised in Devon, England, land of cream) was with me this weekend and agreed it was good. I'm happy to purchase this again if I can't get my hands on the Liberte.

                                                      2. The Organic Meadow milk was freakin delicious. I did a taste test on my Dad - regular milk and the Organic Meadow stuff and his comment on the OM was "this is how milk is supposed to taste." Seemed to be having a Proustian moment with it, said he hasn't tasted milk that good for years. The choc was good, a little too sweet but we drank it. :) What they say about this milk going off quickly is true. Both bottles are now awaiting having the remnants dumped down the sink, and are clearly 'off' as of yesterday/Monday evening (we bought these on Saturday and my fridge is not super cold). Well done to OM on the glass-bottle packaging, too, it feels wholesome before you even taste the product!

                                                      So, still looking for the Liberte. Any recent sightings?

                                                      EDIT: Stak: See my above post re: moving here from BC and being confused by all the cream varieties. Still don't know what the difference is between cooking cream and whipping cream.

                                                      3 Replies
                                                      1. re: montrealeater

                                                        I saw it yesterday at the Metro on Sherbrooke/Victoria in Westmount. Both the 35% and 10% varieties.

                                                        1. re: montrealeater

                                                          I buy the Organic Meadow lactose free 2% milk. It is really good.

                                                          1. re: montrealeater

                                                            Cooking cream is supposed to be stabilized to "survive" heat without separating. Whipping cream isn't, apparently that makes it whip better. That's what it's supposed to be anyway.

                                                          2. Quick question: is the cream from liberte we've been discussing included on this page: http://www.liberte.ca/en/milk-product... - and if not, where is it? The 40%? I am all confused and could definitely be making mistakes here, but I thought a 40% Liberte product was mentioned?

                                                            Also: http://magasin.iga.net/Browse/Dairypr... would seem to indicate it exists, but I have ordered this twice from IGA now and the first time they sent sour cream and the second time it was creme fraiche. The creme fraiche WAS 40% - am I assuming two different products (cream AND creme fraiche) when there is only one (creme fraiche)?

                                                            Lastly, is the Chalifoux available anywhere near downtown/Plateau area? Will definitely repurchase it I dont have to go to Atwater to do so.

                                                            1 Reply
                                                            1. re: montrealeater

                                                              The Liberté organic whipping cream is 35% MF. I've not seen a 40% MF Liberté product other than the créme fraîche.

                                                            2. We have been buying the Liberté and the Horizon dairies 35% cream at the two health food stores at the Jean Talon market (Mondiana, the new one, also has a branch on Belanger at Christophe Colombe) as well as Rachel-Bery.

                                                              We were using them for ice creams until our machine started hemorrhaging blue fluid. :-(

                                                              1. Got my hands on some of the Beurrerie du Patrimoine cream (15%) this weekend and i swear - I SWEAR - it tasted vaguely celery-ish. I can't be sure my mind isn't playing tricks on me, though, because I knew it had that (as mentioned above) as and ingredient. Has anyone actually tasted this? What did you think? There is definitely a flavour/aftertaste that isn't cream and it really did seem like celery to me. It did taste enough of actual cream that I enjoyed it but now this is going to bother me. Please, someone buy this and taste test an unsuspecting person who doesnt know about the celery extract and report back with what they say. Also tried their unsalted butter - very good, very old fashioned, sweats out a little moisture when spread on baguette mmmm.

                                                                So I have tried cream from: Chalifoux (ingredients: cream, carrageenan), Horizon (cream only) and Beurrerie du Patrimoine (cream, celery extract/salt, not sure of exact translation). Imo the Chalifoux was by far the best tasting. Horizon was good and it tasted of cream only, but the Chalifoux tasted better to me. Apparently I love carrageenan?

                                                                Am going to try to full fat B du P cream this week as well as the 35% (I think?) from Harmony. Will report back with my milky findings.

                                                                12 Replies
                                                                1. re: montrealeater

                                                                  So I tried more this week.

                                                                  45% cream from BduP: this is liquid, not thick as I was sort of hoping for. Having tried the 2 creams from this dairy now, as well as the butter and the goat's yoghurt I have to say that I don't LOVE the cow's milk products. Even the 45% cream tasted ... thin somehow.

                                                                  I also tried the 15% and the 35% from Harmony and it was a lot better, to my tastebuds. It just tasted better than the BduP creams to me, it was fuller bodied, creamier. Since every product (other than the 15% from BduP) lists only cream as an ingredient I'm now wondering why the difference in taste. Is it how it's processed? Do they use different breeds of cow? I might buy the goat's milk yoghurt from BduP again but not the cream and probably not the butter - the butter was good, but for a similiar price I could get the Echire I bought once from the gourmet store on Laurier and that tasted better (again, for the same reason - it was creamier/buttery-er).

                                                                  Harmony wins, by far, as far as taste goes. I'm going to keep purchasing it, for sure. I'm also really curious as to why the taste differences and honestly disappointed with BduP - I wanted to love their products!

                                                                  1. re: montrealeater

                                                                    The 45% cream is so thick it comes in a tub. I have not seen other creams with this high fat count.

                                                                    1. re: Ruthie789

                                                                      You're right on the fat content 45% is by far the highest we've been able to find. As for thickness, it's possible we just have different standards in mind? I was hoping for cream of the kind I get in the UK, it it is thicker than yoghurt, usually, and is usually spooned out, not poured. The stuff from BduP was very pourable - it's thickness was basically the same as what I get at the grocery store (whipping cream). The liquidity is not an objective problem, I just personally was hoping for what I miss from England!

                                                                      So you have tasted the BduP stuff? What did you think? What other brands have you tried?

                                                                      1. re: montrealeater

                                                                        The Harmony buttermilk is fantastic too.

                                                                        1. re: JerkPork

                                                                          I have only ever had buttermilk a couple of times, as a kid, just the usual stuff from a regular supermarket. Both times it was the name that tempted me - ah, this must be buttery! Of course it is more sour and thick. Does the Harmony taste any different? And what exactly IS buttermilk? I was thinking of buying it this week and then didn't because this organic stuff goes off fairly quick and I can only down so much dairy in a given time. :)

                                                                        2. re: montrealeater

                                                                          Lately other than lactose free organic milk produced by Organic Meadow, not too much in terms of dairy. This product is very good in comparison to other lactose free milks which I have tried. I will now only buy the organic creams with 0 additives based on this thread. Christmas is coming so I will be purchasing for my family. I have tried Les Trois Vallees cream but it has additives, it is very thick and many chefs use it.

                                                                          1. re: Ruthie789

                                                                            Can't remember if I mentioned it but tried the Organic Meadow a few weeks ago and it was really delicious - just tried their milk (3.25% and choc, IIRC).

                                                                            I am going to keep buying the organic stuff, too. It just tastes way, way better. Will probably stick with Harmony and/or Organic Meadow and BduP for their cottage cheese which was freakin awesome.

                                                                          2. re: montrealeater

                                                                            "I was hoping for cream of the kind I get in the UK, it it is thicker than yoghurt, usually, and is usually spooned out, not poured."

                                                                            What you're talking about is clotted cream. English double cream is not "thicker than yogourt". You'll never see regular cream with that texture. There are threads on this board on the subject of clotted cream.

                                                                            1. re: SnackHappy

                                                                              Clotted cream and double cream aren't the same thing. My memory of double cream in Australia is that it was definitely spoonable, and about as thick as greek yogurt, especially if straight from the fridge!

                                                                              1. re: unlaced

                                                                                Yep, this is correct. Clotted cream and double cream = not the same thing. Not ALL products labeled 'double cream' in England will be thick/spoonable but many of them are. I spent a good chunk of my childhood in Devon and thick cream was a very common thing to have on berries etc., and it was about the consistency of yoghurt.

                                                                                All of this said it does appear that this kind of thick double cream doesn't exist here in Canada so...bummer. The Harmony 35% is delicious and I can't whine about it.

                                                                                1. re: montrealeater

                                                                                  Is there a way to thicken the cream to your liking? I agree the Organic Meadow is very good milk.

                                                                              2. re: SnackHappy

                                                                                UK double cream (48% fat) is about the consistency of paint or regular yoghourt. Clotted-cream is more like the consistency of spreadable cream-cheese. It is not pourable. Even the nasty regular Canadian whipping cream (that's thickened with gums, seaweed extract and carboxymethylcellulose) is not as thick as UK double cream. For some reason, people get double and clotted cream mixed up - but clotted cream has to have a minimum butterfat content of 55%

                                                                      2. I'll put it in this thread.

                                                                        there's a new (to me) butter available at Hamel (at marché Jean-Talon) from the Fromagerie "P'tit Plaisir", it comes in a large aluminum "container", looks like about 500g @ $7.

                                                                        1. Just thought I'd post a followup here - I've tried basically everything recommended in this thread over the past year-ish. What I buy these days (cream and milk) is Organic Meadow or Harmony Organic - both are in glass bottles, are cream-only, and to me there is no taste difference between the 2. If I had access to it I would buy the Chalifoux - out of all the brands I tasted, this was the best on pure taste alone. It DOES have an extra ingredient - carrageenan (seaweed derived thickener, I think) but it was the best tasting to my tastebuds. Since i've only ever seen it at Atwater I rarely have it, but it would be my consistent first choice if it was more available.

                                                                          I'm sort-of thinking about retrying some products in a few months when the cows will be on the rich grass but I'm not sure who actually pastures their cows and if there will be any difference - I don't know enough about the process or the individual farms. Thoughts?

                                                                          Also, some of these dairies need to get into ice-cream!

                                                                          1 Reply
                                                                          1. re: montrealeater

                                                                            Ice-Cream would be interesting indeed!