High Quality Content by WIKIPEDIA articles! Creme fraiche is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is thicker, and less sour than sour cream. Originally a French product, it is available in many countries. It is traditional to France, Belgium, the Netherlands, and Scandinavia. Creme fraiche is produced by a process similar to that of sour cream. Each processing step requires attention to maintain high viscosity. It can be made at home by adding a small amount of cultured buttermilk or sour cream to heavy cream, and allowing it to stand for several hours at room temperature until the bacterial cultures act on the cream. Creme fraiche was originally produced in Normandy, a geographical region along the coast of France south of the English Channel. The creme fraiche from a defined area around the town of Isigny-sur-Mer in the Calvados department of Normandy is still highly regarded. However, it is now produced in many other parts of France, with large quantities coming from the major dairy regions of Britanny, Poitou-Charente, Lorraine and Champagne-Ardenne.

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