Crème fraiche is matured cream made by the addition of a lactic bacteria culture that thickens it. Much of it comes from Normandy and tastes like a mild form of sour cream.
It’s used in countless recipes, both sweet and savoury, and often by itself, piled on to a bowl of strawberries with a bit of a honey. It comes in thick (épaisse) or semi thick (semi-épaisse) and is used in dozens if not hundreds of French recipes, both sweet and savoury.
Crème fraiche crue: unpasteurized.
Crème d'Isigny: the crème de la crème of crèmes fraiches, sold in glass jars and designated AOP. (It’s also famous as the home of the earliest known ancestor of Walt Disney, Jean-Christophe d'Isigny; one branch of the family settled in England, in what is Norton Disney.)
Crème fraiche fluide d’Alsace: designated IGP and only made in one dairy; excellent for whipping
Image by jeffreyw