Crème Fraiche d'Isigny AOC
Gourmet French Soured Cream from Normandy Has Own Appellation
May 22, 2008
Isigny-sur-Mere on the coast of lower Normandy, Northern France, is home to a world renowned range of high quality dairy products. One of the best known of these is the versatile crème fraiche d'Isigny AOC, an excellent, rich sour cream.
Crème Fraiche d'Isigny AOC Appellation d’Origine Contrôlée
Good food is taken seriously in France. The cooperative of dairy producers of Isigny-sur-Mer, and 192 of the surrounding villages, was awarded an Appellation d’Origine Contrôlée, or AOC, label in 1986. This designation recognizes the uniqueness and quality of dairy products produced within the area, and imposes certain standards on the raw ingredients and production methods of the crème fraiche that may be advertised as Crème Fraiche d’Isigny AOC. Each year 200 million liters of milk are collected by the cooperative, all of which undergoes strict safety and quality checks.
Using Crème Fraiche d’Isigny in Savory Dishes
You do not have to be a skilled cook to enjoy the taste of Crème Fraiche d’Isigny in your cuisine. Try these simple ideas, and then experiment with your own! Traditional farmhouse French cookery was always concerned with using up whatever seasonal produce was available!
Simple Chicken Soup with Crème Fraiche d’Isigny
A very simple, and nutritious, soup may be made by mixing a mug of homemade chicken stock with a little unrefined sel de Guerande. Allow to cool a little before adding a teaspoonful of Crème Fraiche d’Isigny. Add pepper to taste, stir well, and serve.
Crème Fraiche d’Isigny is a Simple Accompaniment for Salmon
Mix a few spoonfuls of cold Crème Fraiche d’Isigny with a small amount of Thai fish sauce, and mix well. Do not add salt at the fish sauce is quite salty. Serve cold to spoon over hot salmon.
Using Crème Fraiche d’Isigny in sweet dishes
Crème Fraiche d’Isigny makes a delicious accompaniment to desserts; the slightly sharp, rich flavor is a delicious contrast to sweet dishes such as chocolate mousse or fruit salad. However, a little simple cooking transforms the crème fraiche from a simple accompaniment to an invaluable ingredient in gourmet dishes.
Caramelized fruit sauce with Crème Fraiche d’Isigny
Add 100ml fruit juice to a pan, and mix in 100g sugar. Bring to the boil on a moderate heat, stirring all the time with a wooden implement. Boil gently for five minutes until lightly caramelized. Lower the cooking heat to a very gentle simmer and add 100ml Crème Fraiche d’Isigny. Simmer gently until the sauce takes on a silky texture, reduce further if you wish for a thicker sauce.
Serve over poached or fried fruits such as pears or apples.
Crème Fraiche is just one of the many traditional cooking ingredients discussed in Sally Fallon's fascinating book Nourishing Traditions.
