Check out our guide to crème fraîche, including where to buy it and plenty of recipe inspiration, then read about buttermilk, kefir and halloumi.

What is crème fraîche?

A type of dairy product, crème fraîche (French for ‘fresh cream’), is a soured cream with a bacterial culture. It’s produced by adding a starter culture to heavy cream, and leaving it at the correct temperature until it starts to thicken. A versatile and classic ingredient in French cuisine, it’s commonly served over fruit and bakes, or added to sauces and soups. It’s less sour than soured cream, and has a higher fat content.