Crème fraîche made with pasteurised cows' milk to which a culture is added, this thickens the cream to give a distinctive sharp flavour. Crème fraîche is an excellent cream for cooking, especially rich savoury sauces and soups, because it does not curdle when heated. It can also be served as an alternative to cream with fresh fruits or desserts.

Crème fraîche made with pasteurised cows' milk to which a culture is added, this thickens the cream to give a distinctive sharp flavour. Crème fraîche is an excellent cream for cooking, especially rich savoury sauces and soups, because it does not curdle when heated. It can also be served as an alternative to cream with fresh fruits or desserts.