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Crème Fraîche (pronounced "fresh" and French for "fresh cream"), originated centuries ago in France to extend the life of fresh cream by slightly souring it with lactic acid bacterium. This gentle fermentation process not only preserved the cream, but also thickened it into a silky-smooth texture and added a sophisticated, nuanced, nutty tang. Compared to sour cream, Crème Fraîche doesn't develop a bite, but does have a richer, sweeter and all-around more polished flavor.
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