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http://en.wikipedia.org/wiki/Fromage_frais
Fromage frais (also known as fromage blanc or maqu�e) is a dairy product, originating from Belgium and north of France. The name literally means 'fresh cheese' (with fromage blanc meaning 'white cheese').
It is made in a similar fashion to cheese, with rennet and a starter culture being added to milk. However, unlike cheese, the curds are not allowed to solidify, but are stirred, giving fromage frais a texture similar to that of yogurt.
Pure fromage frais is virtually fat free, but cream is frequently added to improve the flavor, which also increases the fat content, frequently up to as high as 8 percent.
Fromage frais can be served either as a dessert similar to yogurt, frequently with added fruit, or used in savory dishes.
http://en.wikipedia.org/wiki/Creme_fraiche
Cr�me fra�che [IPA: krɛm frɛʃ] (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Cr�me fra�che can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
In general, cr�me fra�che, like sour cream, is used in food preparation, but cr�me fra�che has at least one advantage over sour cream: it can be mixed with air into whipped cream. Also, unlike sour cream, cr�me fra�che has a high enough fat content (and low enough protein content) that it can be directly cooked without curdling.
Cr�me fra�che also exists in a more liquid form (liquide or fleurette), which is unfermented and has a shorter shelf life than
Fromage frais (also known as fromage blanc or maqu�e) is a dairy product, originating from Belgium and north of France. The name literally means 'fresh cheese' (with fromage blanc meaning 'white cheese').
It is made in a similar fashion to cheese, with rennet and a starter culture being added to milk. However, unlike cheese, the curds are not allowed to solidify, but are stirred, giving fromage frais a texture similar to that of yogurt.
Pure fromage frais is virtually fat free, but cream is frequently added to improve the flavor, which also increases the fat content, frequently up to as high as 8 percent.
Fromage frais can be served either as a dessert similar to yogurt, frequently with added fruit, or used in savory dishes.
http://en.wikipedia.org/wiki/Creme_fraiche
Cr�me fra�che [IPA: krɛm frɛʃ] (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Cr�me fra�che can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
In general, cr�me fra�che, like sour cream, is used in food preparation, but cr�me fra�che has at least one advantage over sour cream: it can be mixed with air into whipped cream. Also, unlike sour cream, cr�me fra�che has a high enough fat content (and low enough protein content) that it can be directly cooked without curdling.
Cr�me fra�che also exists in a more liquid form (liquide or fleurette), which is unfermented and has a shorter shelf life than
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