Description

Creme Fraiche is a soured cream containing 10-45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content. The pate of this cheese is a soft and creamy delight, which contrasts with the fine white mold to tantalize the taste buds.