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CreÌme fraiÌche has a rich, mildly tangy taste with a smooth, velvety texture. It is less acidic (tart) than sour cream and does not curdle at higher temperatures due to it’s fat content. CreÌme fraiÌche means "fresh cream" in French, and is essentially soured cream/milk. The acidity is produced by lactic acid bacteria, which are introduced into the cream/milk. The velvety texture and slight tartness lends itself beautifully to both sweet and savoury dishes.