Creme fraiche
Bos taurus · Dairy
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Creme fraiche is a thick, lightly soured cultured cream — heavy cream gently fermented by lactic-acid bacteria into a glossy, spoonable mass of about thirty percent fat or more. Richer and far less sharp than sour cream, with only a faint clean tang behind a deep, nutty, buttery richness, it is a cornerstone of French cooking: stirred into pan sauces and soups, spooned over fruit and galettes, and dolloped on everything from smoked salmon to baked potatoes.
Picking a good onedrag
Thick, ivory, glossy, a faint clean tangFuzz or a tint of mould, or left out
Opened, kept coldEveryday bestThe tang is by design: this is cultured cream, so sour is not spoiled. Stir it into pan sauces and soups.
Tub, date and topOpened, lid on, kept cold