Crème de Bresse

Crème de Bresse is a French PDO cream produced in the Bresse region across communes of Ain, Saône-et-Loire, and Jura. It exists in two forms — semi-thick and thick — both obtained exclusively through organic maturation using lactic bacteria, with no added thickeners, flavourings, or homogenisation permitted. Fat content minima differ between the two types as set by the specification.

About this designation

Crème de Bresse holds PDO status registered under file number PDO-FR-1046, with EU protection granted on 18 October 2012 (eAmbrosia identifier EUGI00000014307). The geographical area covers defined communes in the departments of Ain, Saône-et-Loire, and Jura. The specification covers two distinct cream types. The semi-thick cream must attain a fat content of at least 36 grams per 100 grams of product; the thick cream must attain at least 33 grams per 100 grams. Both undergo organic maturation using colonies of acid- and flavour-producing lactic bacteria. Homogenisation is prohibited for both types, as is the addition of thickeners, flavourings, colourings, antioxidants, and deacidifiers. Whey creams and reconstituted, frozen, or deep-frozen creams are likewise excluded. The raw, whole milk used must be skimmed within 36 hours of collection and must present, on receipt, a pH value of between 6.4 and 6.9, with a lipolysis index not exceeding 0.80 meq per 100 grams of fat. At least 80 % of the herd's total annual ration, expressed as dry matter, must originate from the geographical area, and the feeding system must be based on fodder representing at least 75 % of the cows' average total annual ration. The herd must graze for at least 150 days per year.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 18 October 2012 under file number PDO-FR-1046 (eAmbrosia identifier EUGI00000014307).
• The semi-thick type requires a minimum fat content of 36 grams per 100 grams; the thick type requires at least 33 grams per 100 grams.
• Homogenisation and the addition of thickeners or flavourings are expressly prohibited by the specification.
• Raw milk must be skimmed within 36 hours of collection and must show a lipolysis index not exceeding 0.80 meq per 100 grams of fat on receipt.

Tasting notes

Bresse-Bressois cow's milk crème fraîche AOP, lactic-fermented thick-set cream. Bright ivory color, dense smooth texture, fresh tangy flavor with characteristic Bresse-grass-fed sweetness; minimum 36% fat content per AOP rules.

HoReCa use

The specification notes that the semi-thick cream is used in dishes cooked slowly at high temperatures, such as potato gratins and chicken in cream, while the thick cream is traditionally used uncooked to coat fruit or white cheeses, or in dishes cooked for a short period at moderate temperatures. Regional preparations cited include poulet de Bresse in cream, fish or quenelles in a creamy sauce, brioche, and local tarts and galettes.

Packaging

• tub-200g
• tub-500g
• tub-bulk-1kg
• tub-bulk-3kg
• professional-bulk-5L