Crème fraîche

Crème fraîche is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions.[citation needed] The name crème fraîche is French, but similar soured creams are found in much of northern Europe, and a traditional soured cream (crema fresca in Spanish) used in Central America resembles it. A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a liquid cream, crème fraîche liquide or fleurette. In these countries, crème fraîche without qualification, normally refers to liquid cream, with the thick form usually called, crème épaisse (thick cream). In other countries, however, crème fraîche without qualification usually refers to the thick, fermented product.

Source: Wikipedia