Creme Fraiche

Creme fraiche is French for heavy cream with a lactic culture introduced into it.  The culture acts as a preservative and gives the cream a wonderful tangy flavor.  Creme fraiche very much like sour cream, only the texture is thinner and slightly creamier, and the fat content is higher.  Creme fraiche can be used as a topping for both sweet and savory foods, in sauces or soups, or in a variety of other applications.