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=== France ===
In France, the use of the term "cream" for food products is defined by the decree 80-313 of April 23, 1980. It specifies the minimum rate of milk fat (12%) as well as the rules for [[Pasteurization|pasteurisation]] or [[Ultra-high-temperature processing|UHT sterilisation]]. The mention "crème fraîche" (fresh cream) can only be used for pasteurised creams conditioned on production site within 24h after pasteurisation. Even if food additives complying with French and European laws are allowed, usually, none will be found in plain "crèmes" and "crèmes fraîches" apart from lactic ferments (some low cost creams (or close to creams) can contain thickening agents, but rarely). Fat content is commonly shown as "XX% M.G." ("matière grasse").
{| class="wikitable"
|+
!width=200px | Name
!Milk fat %
!Definition
!Main uses
|-
| colspan="4" |'''Without lactic ferments added (liquid texture)'''
|-
|Crème fraîche crue
|30-40
|Directly from the farm production. [[Local food]] circuits. No [[Sterilization (microbiology)|sterilisation]] and no [[Pasteurization|pasteurisation]].
|
|-
|Crème fleurette
|30
|No [[Sterilization (microbiology)|sterilisation]] but [[Pasteurization|pasteurised]]. Liquid and soft the first days, it gets heavier and develops a more pronounced taste with time.
|Commonly used by cooks in restaurants.
|-
|Crème entière liquide
|22-40
|[[Ultra-high-temperature processing|UHT sterilised]] (in France, a cream can not legally be called "fraîche" if it has been [[Ultra-high-temperature processing|UHT sterilised]]).
|
|-
|Crème fraîche liquide:
|30-40
(usually 30%)
|Pasteurised (can be called "fraîche").
|Mostly used for fruit desserts and to make [[Whipped cream|crème chantilly]] or [[ganache]]s. Can also be used to make white sauces or added in soups or pastas.
|-
|Crème fraîche légère liquide
|12-21
(usually 15)
|Pasteurised (can be called "fraîche"). Less fat.
|Can be used for the same recipes as the non diet one but sometimes considered as less tasty and/or less convenient to cook with.
|-
| colspan="4" |'''With lactic ferments added (heavy texture)'''
|-
|Crème crue maturée
|30-40
|Directly from the farm production. Local food circuits. No [[Sterilization (microbiology)|sterilisation]] and no [[Pasteurization|pasteurisation]].
|
|-
|Crème entière épaisse
|22-40
|[[Ultra-high-temperature processing|UHT sterilised]] (in France, a cream can not legally be called "fraîche" if it has been [[Ultra-high-temperature processing|UHT sterilised]]).
|
|-
|Crème fraîche épaisse
|30-40
(usually 30)
|Pasteurised (can be called "fraîche").
|Suits best for cooking especially [[Reduction (cooking)|reductions]] and [[Liaison (cooking)|liaisons]] (used as a binding agent). Also used to cook [[quiche]]s (such as [[quiche Lorraine]]).
|-
|Crème fraîche légère épaisse
|12-21
(usually 15)
|Pasteurised (can be called "fraîche"). Less fat.
|Can be used for the same recipes as the non diet one but sometimes considered as less tasty and/or less convenient to cook with.
|-
|Crème aigre
|16-21
|More acidic taste.
|Same product as the American [[sour cream]] or the Canadian crème sure, but rarely used in France.
|}

Translations:Cream/17/en - Revision history

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