Crème Fraîche

Crème fraîche: The next best thing to fresh cheese

When you’re in the mood to savor something rich and creamy, a dollop of crème fraîche can satisfy your strongest cravings. This rich, cultured cream elevates the simplest of dishes by adding luxurious texture, creamy consistency, and delightfully tangy flavor. Crème fraîche shines in both sweet and savory dishes – its slightly acidic edge adds a brightness that balances the sweetness in desserts and cuts through the rich sauces of some savory dishes. Whether you’re swirling it into soups, dolloping it in on desserts, or mixing it into sauces, crème fraîche makes any dish feel a bit more decadent.

While its cultured, creamy nature suggests a fresh cheese, crème fraîche actually belongs in the realm of fermented dairy products like yogurt, sour cream, and buttermilk. Cheese is made by using rennet or enzymes to coagulate milk, and crème fraîche is simply cultured with lactic acid bacteria to achieve a thick, velvety consistency. This difference places crème fraîche squarely outside the cheese family, though many cheese lovers are obsessed with its rich texture and depth of flavor.

Fresh cheeses from Wisconsin

While you won’t find many Wisconsin cheesemakers dabbling in crème fraîche, our state produces plenty of award-winning fresh cheeses. Crave Brothers Farmstead Cheese makes a farmstead mascarpone that’s crafted from sweet, fresh cream. You can also find loads of freshly made, squeaky cheese curds from The Cheese Brothers. Our fresh offerings also include creamy quark from Clock Shadow Creamery, and award-winning burrata, mozzarella, and stracciatella from BelGioioso. When it comes to sampling all the best fresh cheese and young cheese in the world, you’ll find almost everything your heart desires in Wisconsin.

All about crème fraiche

Crème fraîche, which is French for “fresh cream,” is a thick, cultured cream made by souring cream from cow’s milk with a bacterial culture. It has a nutty, acidic, slightly sweet flavor and a fat content of around 30%. When compared to sour cream, crème fraîche has a less sour taste and a thicker, more luxurious mouthfeel.

Crème fraîche is typically used as a condiment or a thickener in appetizers, entrées, and desserts. Because of its low protein and high fat content, crème fraîche won’t curdle when it’s added to hot dishes as a thickener. Crème fraîche is believed to have originated in Normandy, an area of France famous for its dairy products. Today it is one of the country’s most beloved dairy products, along with cheeses like brie, fromage blanc, comté, and roquefort cheese.

How to make crème fraiche

The recipe for making crème fraîche is simple and only requires heavy whipping cream and buttermilk or the liquid skimmed from the top of yogurt. A small amount of buttermilk is stirred into the heavy cream. The mixture can be gently heated to speed up the culturing process, but it’s not required. After the mixture is covered, leave it to stand at room temperature for 12-24 hours, until the consistency reaches the desired thickness and creaminess. Crème fraîche should be refrigerated at least 24 hours before serving.

Substitutes for crème fraiche

If you’re fresh out of crème fraîche and can’t wait 24 hours to make your own, you can try some of these excellent cultured milk or cheese substitutes.

• Sour cream: Sour cream has a similar creamy texture and pleasantly sour (surprise!) taste, making it one of the best crème fraîche It’s slightly less rich due to its lower fat content but works well in most recipes. Use it in equal amounts, though be cautious when heating it, as sour cream can curdle at high temperatures.
• Greek yogurt: Thick, tart greek yogurt is a lighter, more protein-packed alternative. It’s slightly less creamy and a bit more pungent than crème fraiche, but it’s versatile in both savory and sweet dishes. Full-fat greek yogurt is best for texture and richness, and it can be used at a 1:1 ratio.
• Mascarpone: Mascarpone has a very rich, creamy texture, and a mild, slightly sweet flavor that’s less acidic than crème fraîche. It works well in desserts and sauces where a smoother, milder profile is acceptable. Use a 1:1 substitution, but you may want to add a squeeze of lemon juice for a bit more tang.
• Heavy cream with lemon juice: Mixing heavy cream with a bit of lemon juice (about 1 tablespoon per cup of cream) can mimic the texture and slight tanginess of crème fraîche. Let it sit for 10-15 minutes to thicken. This option is ideal for sauces and baking, though it’s best used immediately as it may not hold its texture over time.

How to enjoy crème fraiche

How to use crème fraîche in the kitchen

Crème fraîche is truly a culinary chameleon. Here are a few ways to incorporate this versatile ingredient:

• Savory dishes: Add a spoonful to creamy soups for a velvety finish, or mix it into sauces for a touch of zing that complements richer flavors. It’s also delightful as a topping for baked potatoes or as a garnish for roasted vegetables.
• Baking: Crème fraîche brings moisture and subtle acidity to baked goods, enhancing both texture and flavor. Try adding it to cakes, muffins, and scones for a tender crumb and nuanced taste.
• Desserts: Its subtle sourness is a beautiful contrast in sweet dishes. Use it as a topping for fruit tarts, drizzle over pies, or mix it with a bit of vanilla and honey for a simple, elegant dessert on its own.
• Breakfast and brunch: Spread crème fraîche on bagels instead of cream cheese, or use it as a luxurious topping for pancakes, waffles, or French toast.

What wine, beer, and spirits to pair with crème fraiche

When enjoying crème fraîche as a condiment or as a part of a sauce, you’ll want to choose beverages that will complement the rich, zesty profile without overwhelming the palate.

• Wine: A crisp, acidic white wine like a sauvignon blanc or a lightly oaked chardonnay will complement crème fraîche’s creamy texture while cutting through its richness. For something sweeter, try a slightly sparkling moscato. Champagne or sparkling wines are excellent with crème fraîche, especially when served with hors d’oeuvres or lighter seafood dishes.
• Beer: Light, citrusy beers such as witbier or farmhouse ale will offer a pleasant contrast, enhancing its sour notes without overwhelming the palate.
• Spirits: For cocktails, consider drinks with herbal notes, such as gin or herb-infused vodka, to bring out the cream’s complex flavors.