Crème fraiche

For other uses, see Crème fraiche (disambiguation).

Strawberries and crème fraîche

Chilled asparagus soup with crème fraîche and pink peppercorn

Crème fraîche (French pronunciation: [kʁɛm fʁɛʃ], from French crème fraîche^[1]) is a soured cream containing about 28% butterfat and with a pH of around 4.5. 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. It is traditional to France, Belgium, the Netherlands, Lithuania and Scandinavia. With availability increasing since the 1990s, it has become popular in the United Kingdom, where cream has traditionally been of high quality and in widespread use but where the soured variety remained a niche product.

Production

Crème fraîche is produced by a process similar to that of sour cream. Each processing step requires attention to maintain high viscosity. It can be made at home by adding a small amount of cultured buttermilk or sour cream to heavy cream, and allowing it to stand for several hours at room temperature until the bacterial cultures act on the cream.^[2]

History

Raspberries with crème fraîche and sugar

Crème fraîche most probably originates from Normandy, where the crème fraîche from a defined area around the town of Isigny-sur-Mer in the Calvados department of Normandy is highly regarded, and is the only cream to have AOC ('Appellation d’Origine Contrôlée') status, which was awarded in 1986^[3]. However, it is now produced in many other parts of France, with large quantities coming from the major dairy regions of Brittany, Poitou-Charente, Lorraine and Champagne-Ardenne.

Uses

Crème fraîche is particularly useful in finishing sauces in French cooking because it does not curdle. However, "light" crème fraîche with a low fat content curdles when heated.^[4]

Similar products

Clabber is a similar food made from raw milk in the Southern United States. Crema Mexicana is a cultured sour cream, often sold in supermarket dairy aisles in regions where crème fraîche is unavailable.

Popular Culture

Crème Fraîche was the title of the 2010 season finale of the cartoon show South Park, which featured the character Randy using the creme in his obsessive cooking desires.

Crème Fraîche was the title of an autobiographical book by Danish writer Suzanne Brøgger, in which she discusses the nature of love and friendship. First published (in Danish) 1978. English translation published by Rhodos, 1985. ISBN 978-8772450964.

References

1. ^ The French term "crème fraîche" translates to "fresh cream", however fresh cream in English refers to a different product, not to be confused with crème fraîche.
2. ^ "How To Make Crème fraîche". Video.about.com. 2010-07-20. http://video.about.com/gourmetfood/How-to-Make-Creme-Fraîche.htm. Retrieved 2011-03-03. 
3. ^ La crème AOC Isigny, 'Saveurs du Monde', http://www.saveursdumonde.net/articles/3399/
4. ^ "Valio Ltd". Dlc.fi. http://www.dlc.fi/~marianna/gourmet/i_milk.htm. Retrieved 2011-03-03. 

Further reading

• H. McGee On Food and Cooking: The Science and Lore of The Kitchen (p. 49). New York: Scribner, 2004. ISBN 0-078-60901-4.
• Y. Hiu Handbook of Food Science, Technology and Engineering (p. 179-6 to 179-7). Boca Raton, FL: CRC Press, 2006. ISBN 0-8493-9849-5.