The Plush Side of Sour Cream

The New York Times – by Florence Fabricant

There’s seems to be renewed interest in sour cream, the kitchen staple from pre-yogurt times. And it’s caught the eye of some small dairy producers, including Vermont Creamery in Websterville, Vt. The dairy has just introduced an extra-rich cultured version, calling it “crème style.” There are three varieties: plain; a cilantro-lime that’s delicately tangy and suitable for Mexican-style dishes; and potato chip-ready fire-roasted onion and chive.

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