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Fermented milk from France
Crème fraîche is pasteurised cream of 35 % fat or more, seeded with lactic ferments and matured cool, at 12–23 °C for at least 12 hours, until it is firm. The Crème d'Isigny rules allow no ingredient but lactic ferments. It is glossy, ivory to pale yellow and fresh-tasting with a light acidity.
| Pasteurised whipping cream, over 33 % fat10 L | Not UHT and with no stabilisers; the Isigny AOP requires at least 35 % fat[bc-cremefraiche][isigny] |
| Buttermilk (mesophilic) cultureAs the culture maker directs | The BC sample batch used 5 g; Isigny allows only lactic ferments[bc-cremefraiche][isigny] |
| Starter | defined mesophilic culture |
Total time across the recorded steps: 2.5 days
What changes: The cream is separated from the fresh milk
The whole milk may be pre-pasteurised at 74 °C before skimming. Output: sweet cream.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Crème fraîche is pasteurised cream of 35 % fat or more, seeded with lactic ferments and matured cool, at 12–23 °C for at least 12 hours, until it is firm. The Crème d'Isigny rules allow no ingredient but lactic ferments. It is glossy, ivory to pale yellow and fresh-tasting with a light acidity. Made in 5 steps over 2.5 days. The longest step, collect and skim the milk, takes up to 2 days (Ministère de l'agriculture 2019). Lactococcus lactis subsp. lactis and subsp. cremoris and Lactococcus lactis subsp. lactis biovar diacetylactis do most of the fermenting.
| Main step | up to 2 daysSet[isigny] | Collect and skim the milk |
|---|---|---|
| Temperature | 86–95 °CSet[isigny] | Pasteurise the cream |
| Acidity | pH 6.6–6.9Set[isigny] | Collect and skim the milk |
Crème fraîche is matured cream of 35 % fat or more, nearly twice the 18 % minimum of US sour cream. It matures cool, at 12–23 °C, with only lactic ferments added. Isigny's unmatured cream, crème douce, stays fluid and slightly sweet.
The Isigny rules exclude raw cream; the cream must be pasteurised at 86–95 °C. BC food-safety guidance uses pasteurised, non-UHT cream and a commercial culture, sets pH 4.6 or lower as the critical limit, cools to 4 °C within 6 hours, keeps it at 4 °C or colder and does not reuse a previous batch as starter.
Every number is labelled with how it is known. How this atlas is made
A decree of 30 June 1986 set the appellations d'origine "Beurre d'Isigny" and "Crème d'Isigny" (cited in the French decree of 15 November 1993 on AOC dairy products). In 1874 the Association Normande already praised the area's pastures for their cream and butter.
