Bresse cream

Crème de Bresse

What it is

One appellation, two creams, and the difference is how far the ripening goes. The semi-thick cream, at least 36 g of fat per 100 g, ripens no more than 15 hours and stops at pH 4.8 or above, so it stands up to long, hot cooking; the cream labelled 'épaisse', at least 33 g, ripens 16 to 24 hours to below pH 4.8, sharper, and is meant for serving raw or brief gentle heat. Neither may be homogenised or thickened.

In the kitchen

Buy by the label: plain Crème de Bresse for poulet à la crème, gratins and sauces that simmer; the 'épaisse' for spooning over fruit or fromage blanc, or for stirring into a dish off the heat.

Goes with

Bresse chicken Potato Morel Button mushroom Pike Nutmeg Strawberry Fromage blanc

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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