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A traditional form of French cream from the Normandy region. This is allowed to ferment a little until it develops a lactic bite - as if it has been slightly soured.
This used to be made by leaving unpasteurised cream to ripen, giving a thick texture and tangy flavour. These days, cultures are added to pasteurised cream.
It has 40g fat per 100ml, but half-fat versions are quite good.
Although so popular now in the UK some is made here (or in France specially for our supermarkets), we have found none to be satisfactory unless being "Isigny Ste.Mere Appellation d"Origine ContrÃ´lée". See 'Cream'
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