Crème fraîche 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 fraîche acidulée: sour cream. It’s hard to find outside of Paris. It may also be called crème acidulée, crème aigre or crème sûre.
Crème fraîche crue: unpasteurized.
Crème d'Isigny: the crème de la crème of crèmes fraîches, 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
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