1) European cuisine 2) Fermented dairy product
Found on
https://www.crosswordclues.com/clue/crème-fraîche
Crème fraîche (English pronunciation : ʃ, kʁɛm fʁɛːʃ, Quebec French pronunciation : kʁɛm fʁaɪ̯ʃ, lit. `fresh cream`) is a soured cream containing 30–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content. Eu.....
Found on
http://en.wikipedia.org/wiki/Crème_fraîche
(Vegetarian) French, matured, thickened cream with a tangy, nutty flavor and velvety texture.
Found on
http://v_w_o.tripod.com/GLOSSARY.html
(krem FRESH) - It is a matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. The thickness can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where....
Found on
http://whatscookingamerica.net/Glossary/C.htm
(from the article `cream`) ...aged 12–48 hours. The bacterial action thickens the cream into a semisolid and adds a tangy flavour. Sour half-and-half is a similar product made ...
Found on
http://www.britannica.com/eb/a-z/c/157
slightly fermented cream that has been thickened by lactic acids and natural fermentation.
Found on
https://www.infoplease.com/dictionary/creme-fraiche
No exact match found.
