Crème Fraîche (7.50oz)
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Crème fraîche is a slightly tangy, slightly nutty, thickened cream. Before the discovery of pasteurization crème fraîche made itself as the bacteria present in the cream fermented and thickened it naturally. It is still widely available in Europe, but not as much in the US, where almost all dairy products are pasteurized, and therefore have to be fermented artificially. A basic rule is that crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream. It can be whipped like whipping cream, and it will not curdle if boiled. Crème fraîche not only adds great flavor, but keeps much longer than plain old cream. Add a spoonfull to soups, sauces, or anything that needs a just a bit of creamy flavor.