Crème Fraîche

Crème fraîche is made by treating heavy cream with a culture of lactic acid bacteria, which thickens it. It contains much less liquid than sour cream and has a more subtle taste with a delicious tang. There are excellent commercial qualities available, such as the Vermont Butter & Cheese Company’s brand, or make your own (see Crème Fraîche), which is also delicious, especially if you are using cream that has not been ultra-pasteurized.