Also found in: Wikipedia.
crème fraîche(krĕm′ frĕsh′)
Heavy cream that has been thickened by fermentation with bacteria that produce lactic acid, used as a topping or an ingredient in sauces.
[French : crème, cream + fraîche, fresh.]
crème fraîche(ˈkrɛm ˈfrɛʃ)
(Cookery) thickened and slightly fermented cream
[French, literally: fresh cream]
Matured, lightly fermented cream which has not been allowed to go sour.