Seems more like issues with production and markets. When my parents were growing up on a farm they made butter and sold it at market, but the creme freshe whic

Seems more like issues with production and markets. When my parents were growing up on a farm they made butter and sold it at market, but the creme freshe which was a byproduct of the whole process was considered to have no value and they cooked with it because it could not be sold. Now creme freshe is considered a luxury gourmet ingredient for fine cooking and commands a premium. Food fashions vary wildly.