Crème Fraiche
Strawberries and Creme Fraiche by Peter on Flickr
Crème fraîche is particularly useful in finishing sauces in French cooking because it does not curdle. However, “light” crème fraîche with a low fat content curdles when heated.
Crème fraîche is a substitute for sour cream.
Clabber is a similar food made in the Southern United States.
Crema Mexicana is a cultured sour cream, often sold in supermarket dairy aisles in regions where crème fraîche is unavailable.
From Wikipedia
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