Organic Creme Fraiche

Crème fraîche is a cultured cream product, similar to sour cream but with a higher fat content and a milder, richer flavor. It is made by adding a starter culture of bacteria to pasteurized heavy cream, which causes it to thicken and develop a tangy taste. The process is similar to making yogurt or cheese.

Manufacturers use crème fraîche as a rich topping or ingredient in both sweet and savory dishes. Its high fat content allows it to withstand heat better than sour cream, making it suitable for sauces, soups, and baked goods. It is often found in gourmet pizzas, pasta dishes, and as a dollop on desserts.

Crème fraîche is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a dairy product and a source of fat and calcium. International bodies like JECFA have evaluated similar cultured dairy products. At typical consumption levels, it does not pose health risks for most people. Individuals with lactose intolerance or dairy allergies should avoid it.