Crème fraîche is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a bacterial culture. Often made from cow's milk. Crème fraîche is found in many culinary dishes.
Crème fraîche contains 0.2 - 1% lactose. Crème fraîche also contains friendly bacteria Lactococcus species including L. cremoris, L. lactis, and L. lactis biovar diacetylactis.
An intolerance to this item may indicate gut biome, yeast and fungi imbalance, or an inflamed digestive system.
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