THE crème fraîche

It is no secret that finding a product in a recipe, which is often the most challenging part, is sometimes harder than making the recipe itself. Everyone can read a recipe and master it too; yet, not everyone can manage to obtain a specific product or even know what that particular product is. One such product, still quite particular to France yet possibly found all over the world, is crème fraîche (/krɛm ˈfrɛʃ/).

Although similar to sour cream, crème fraîche is somewhat on its way to becoming one. That is why it has less sourness and much more nutty and soft notes than its relative.

Crème fraîche, sold in France most of the time under the name crème fraîche d'Isigny AOP or crème fraîche de Bresse AOP, is a cream made from casein and whey that rises to the surface of milk when it is left to rest (usually containing 30–40% fat). That creamy part is then mixed with lactic cultures, fermented for a while (though not as long as sour cream), and thickened, which makes it slightly sour. The fresher the cream (with less pasteurisation), the fewer cultures are needed.

Although most of the time when crème fraîche is mentioned, people think of the classic version, it is important to know that there is another variant called crème fraîche épaisse. This version is thicker than its cousin, holds its shape very well, and is the perfect addition to a berry, fruit, or chocolate tart (in my humble opinion, which I share with many French people).

Crème fraîche de Bresse AOP

This cream, very well known in France but not so much elsewhere, is made in Saône-et-Loire and on the border of Jura. It tastes fresher, more fruity, and sweeter than its counterpart from Normandy.

Crème fraîche d'Isigny AOP

The most well-known and beloved variety comes from Normandy (Cotentin Peninsula and Bessin). It is matured for 16–18 hours, making it thick, creamy, and buttery.