Raw Unpasteurised Creme Crue 250 ml - PRE ORDERS

The cows producing this cultured cream graze on lush, green pasture in the Vende region of France. To ensure the quality of this raw cream, it is produced by a select group of farms within a few kilometres of the dairy.

These farms enter into a contract with the dairy to ensure they maintain very high standards of hygiene, feeding practices and health for their animals. There is careful monitoring of the health of the cows, and milk is never collected from cows that have been given antibiotics or are ill in any way. The cows are never fed any GMO products or any grain. When there is a shortage of grass, due to seasonal variability, they are fed on green crops such as alfalfa, clover, beans or dried herbs.

The milk is taken from cows that produce a mixture of A1 and A2 dairy proteins. The milk is so fresh it is still warm when it reaches the dairy. Here the cream is skimmed off, then a lactic acid bacterial mix is added to the raw cream. This ferments the cream into creme crue.

Many people who have lactose intolerance find they can tolerate raw milk products.

The cream contains the dairy fat that carries fat soluble nutrients such as vitamins A, D, E and K2. These vitamins play an important role in maintaining health, like looking after our mucus membranes, enhancing eye health and aiding the absorption of minerals. The creme crue also contains important trace minerals, including iodine. Because of the high fat content there are also appreciable amounts of short and medium chain fatty acids which support immune function, boost metabolism and have anti-microbial properties. The creme crue also provides a great balance of omega 3 and 6 fats. The arachidonic acid in cream is important for brain function and prostaglandin balance.

When cream comes from cows that eat grass, it contains high levels of conjugated linoleic acid (CLA), a compound that is known to give protection to the body and to aid in building muscle rather than storing fat.

There is also a special category of fatty acids called glycospingolipids that have been shown to support gastrointestinal health. Creme crue is a dietary source of cholesterol which is a vital nutrient needed by every cell of the body, and it particularly aids the health of the brain, nervous system and the intestines. Raw dairy contains a substance that has been named Wulzen or Anti-stiffness Factor. This is a hormone like substance that seems to ensure the calcium in our diet reaches the parts of our body where it is needed, like the bones and teeth.

Until the early part of the last century we all consumed our dairy products raw, and in many parts of the world this is still the tradition, as it is in France. This raw creme crue is considered to be safe, healthy and delicious.

For more information regarding healthy dairy fats please refer to www.westonaprice.org

Ingredients Raw cream, lactic ferments

Nutritional values per 100 g