Description
The Crème Fraîche Fluide d'Alsace PGI is a pasteurised fluid and fresh cream, made from cow's milk of the Alsace and the Haut-Rhin.
Production Area
The production area of the Crème Fraîche Fluide d'Alsace PGI is in the departments of Haut-Rhin and Bas-Rhin, in the Alsace region.
Production Method
After the milking process, the milk is heated to 30°C to be skimmed and finally pasteurised. After its cooling, the cream is stocked in big tubs and successively inseminated with acidifying and aromatic milk enzymes. The product maturation takes place through mixing and, once concluded, the product is conditioned and finally cooled to a temperature of 4°C.
Appearance and Flavour
The colour of Crème Fraîche Fluide d'Alsace PGI varies between white and ivory. The product is characterised by a minimum fat content of 32%.
History
The origins of Crème Fraîche Fluide d'Alsace PGI are ancient. This product has always been a fundamental ingredient in the Alsatian population's cuisine and diet. It is mentioned in numerous regional recipes and used by great restaurateurs and great pastry cooks. In 1989, the cream received the Label Rouge certification, a quality acknowledgement of the product, which preceded the certification awarded by the European Community in 1996.
Gastronomy
Crème Fraîche Fluide d'Alsace PGI should be kept in the refrigerator at a temperature of 4°C and should be consumed within 30 days. The cream is used in the preparation of sauces, pastry products, is included in various meat and fish dishes, quiches, and salads. The Crème Fraîche Fluide d'Alsace PGI is also used to make Chantilly cream, which should be kept in the cold for at least 24 hours before consumption. Furthermore, in the typical regional cuisine, the cream is used in salmon soup, and in the Flammekuchen - a quiche made of bread dough remains with crème fraîche and sausage.
Marketing
The product is sold as Crème Fraîche Fluide d'Alsace PGI. It is sold in jars of 10 cl to 1 litre, in containers holding 5 to 10 kg or in metal packaging destined for export overseas.
Distinctive Features
The Crème Fraîche Flude d'Alsace PGI has a strong capability regarding the foisonnement, i.e., integrating air bubbles when beaten; the lightness and the volume achieved by the cream permits the preparation of a great Chantilly cream.
