Créme fraîche is a soured cream containing about 28% butterfat and with a pH of around 4.5.
The product has been discontinued in our webshop
In 1894, the production cooperative bearing the name of the village of Echiré founded its milk processor specializing mainly in butter production. The artisanal, protected-of-origin butter produced by them is literally the cream of the butters, and thanks to its outstanding quality, it is considered one of the most sought-after ingredients in luxury restaurants and pastry shops around the world.
It is soured with bacterial culture, but is less sour than sour cream. It has a comparatively high viscosity and a higher fat content. Originally a French product, it is available in many countries. Créme fraîche is particularly useful in finishing sauces in French cooking because it does not curdle. However, light" créme fraîche with a low fat content curdles when heated."
