Crème fraîche

Cream used in the traditional French cuisine and it is made by injecting Lactobacillus cultures into unpasteurized cream and letting them develop and grow until the cream turns into a firm and slightly acid product. Then the latter gets pasteurized so that the bacteria will stop growing. The texture is humid and creamy, with an acidulous flavor.

Pairings

Boiled potatoes, handmade breadsticks, jams.

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