Frankenland

Who's behind it

Frankenland is the brand of Würzburger Milchwerke, based in Würzburg in Franconia in northern Bavaria. The company started in 1915 as a milk cooperative of farmers around Würzburg. The current facility on Louis-Pasteur-Straße has been running since 1984. Since 2022 it's been part of the Lactalis group, but the milk still comes from the region itself. Under the Frankenland name they make cream, cooking cream, yoghurt and sour dairy products. For your kitchen, it's two products: sour cream and crème fraîche, both in 5 kilo tubs.

What truly sets them apart

The sour cream has 24% fat. That's significantly more than standard sour cream at around 20% from the supermarket, and you'll feel the difference on the stove. Lean sour cream splits quickly once you fold it into a warm sauce or soup. This one holds its structure and stays smooth. The crème fraîche is even higher in fat and is therefore the most heat-resistant of the two. You can cook it in without the sauce breaking.

Both are made with live cultures and get a gentle ripening period. This creates a fresh, clean acidity without harsh aftertaste, so you can use the product for flavour rather than just binding. The 5 kilo tub is designed for throughflow in a professional kitchen, not a small pack that's empty halfway through service.

How to set yourself apart with this

The difference lies in behaviour under heat. Anyone who folds sour cream or crème fraîche into a warm dish knows the risk: graininess, separated sauce, a dull look. With 24% fat in the sour cream and an even fatter crème fraîche, you eliminate most of that risk. Your sauce stays smooth, your stroganoff stays even, your soup binds without splitting.

That means fewer batches gone wrong and a more consistent plate, even when it's busy and stirring happens fast. On the menu you don't need many words: sour cream and crème fraîche from Franconia, a region that stands for full, stable dairy. You let the product do the rest, in the sauce and on the plate.