It’s easy to forget how difficult it used to be in America to get your hands on what are now relatively common ingredients. As late as 1982, the introduction of crème fraîche was enough occasion for a celebration thrown by Taylor Mudge and the State of Maine Cheese Company (and ably organized, in this case, by one Malabar Hornblower).

Chermayeff & Geismar embossed the logo on the card, giving a rich creamy quality to the bland formalities.