Crème fraîche

Crème fraîche is a traditional cream with the addition of lactic bacteria starter, thickening the cream in the process and giving it a slightly sharp flavor that's not sour. It originated in the regions of Normandy, Franche-Comté, Alsace, and the northern Loire.

This product is usually left to ferment for up to 20 hours, and it's pasteurized. Regarding the fat content, it varies from one product to another, and there is also a liquid version that's barely fermented. Crème fraîche is often used with baked goods, sauces, and soups, but it's also regularly served over fruit and used in the preparation of desserts.