Crème fraîche

Strawberries and crème fraîche.

Introduction

Crème fraîche (pronounced in English as , and in French as French pronunciation: ​[kʁɛm fʁɛːʃ] ) is a type of soured cream boasting a butterfat content between 30–45%. It is identified by its pH of approximately 4.5 and differs from U.S.-style sour cream due to its milder sourness, higher fat content, and lower viscosity. European standards mandate that crème fraîche only contains cream and bacterial culture as ingredients.

The term "crème fraîche" originates from France, but variations of this soured cream are prevalent throughout northern Europe.

Terminology

Crème fraîche has different connotations based on the region. In French-speaking countries, it can depict the thick fermented variant (crème fraîche épaisse or fermentée) or the liquid form (crème fraîche liquide or fleurette). In general, the term without any qualifiers implies the liquid variety in these countries. Yet, in other nations, crème fraîche typically denotes the thicker, fermented product.

Production

To produce crème fraîche, a starter culture is introduced to heavy cream, which is then left to ferment until it achieves the desired consistency. The culture blend, comprising bacteria like L. cremoris, L. lactis, and L. biovar diacetylactis, imparts the unique taste to crème fraîche that distinguishes it from similar products like sour cream.

European regulations ensure the integrity of crème fraîche, allowing only cream and starter culture as ingredients. However, in regions like North America and the UK, "low-fat crème fraîche" variants with about 15% butterfat are available, often containing stabilizers like xanthan gum or maize/corn starch.

History

The crème fraîche from Normandy has historically been celebrated, especially that produced near Isigny-sur-Mer. This particular variety is the sole cream with an appellation d'origine contrôlée (AOC) status, granted in 1986. Today, large quantities are also produced in French regions such as Brittany, Poitou-Charente, Lorraine, and Champagne-Ardenne.

Uses

Crème fraîche has cemented its place in both hot and cold French cuisine. It's an excellent finishing touch to savory sauces and, given its high-fat content, there's no concern of curdling. Furthermore, it forms the foundation of many delightful desserts and dessert sauces.

Similar Products

Crema Mexicana, a cultured sour cream, bears resemblance to crème fraîche.

See also

• List of dairy products
• List of fermented foods

Further reading

Harold McGee On Food and Cooking: The Science and Lore of The Kitchen (p. 49). New York: Scribner, 2004. ISBN 0-684-80001-2 Lisbeth Meunier Goddik, "Sour Cream and Crème Fraîche" in Y. Hui Handbook of Food Science, Technology and Engineering (p. 179-6 to 179-7). Boca Raton, FL: CRC Press, 2006. ISBN 0-8493-9849-5.

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