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Label Rouge — PGI — Alsace
The white gold of Alsace, gathered at the earliest from the daily milkings, free from starter cultures and artifice — a cream that tells the story of 110 years of cheesemaking cooperation
Dairy product or egg from Alsace, PGI (IGP) since 1996.
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Crème fraîche fluide d'Alsace was born of a long-standing regional dairy tradition. The Laiterie Centrale de Strasbourg, founded in 1915, laid the foundations for this large-scale production — it was the first French dairy to make milk pasteurisation systematic. In 1979, the Laiterie Centrale joined forces with four producer cooperatives (Berstett, Molsheim, Riedseltz, Haguenau) to form the Coopérative Alsace Lait, a major vehicle for a collective approach respectful of local terroirs. The Label Rouge, obtained as early as 1989 — a unique distinction in France for this type of cream —, preceded recognition as a PGI in 1996 by seven years. These two accreditations bear witness to an unswerving commitment to quality and authenticity.
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Alsace cream owes its unique character to milk collected exclusively in the two Alsatian départements, via a dedicated collection round reserved solely for approved producers. This collection ensures peak freshness: within 24 hours of collection, the cream obtained from skimming this milk is pasteurised, then immediately chilled on leaving the pasteuriser. The region's semi-continental climate and the high cost of agricultural land mean that Alsatian cows are kept in tie-stalls for most of the year; fed on hay, legumes and brewer's spent grains from local mixed farming, they yield a milk with a high butterfat content, low in unsaturated fatty acids and lightly pigmented. It is this milk that imparts the cream's characteristic white colour and much-appreciated organoleptic qualities.
In Alsace, crème fraîche is not merely an ingredient: it is the beating heart of regional cuisine. It tops blazing flammekueches, thickens over the red berries of summer tarts, binds numerous sauces, and crowns desserts at family celebrations. At Christmas, it accompanies spiced bredele; in spring, it brings lightness to steamed Alsace asparagus. Every Alsatian culinary gesture enjoys a harmonious alchemy with the local crème fraîche.
Appearance
Pure white colour, characteristic of lightly pigmented Alsatian milk; liquid, smooth, free from lumps.
Aroma
Pure, fresh, delicate and light — with no added lactic starter cultures, it develops no sour notes.
Taste
Pure, fresh, delicate and light; the flavour of milk dominates, with no added ingredients or additives.
Texture
Fluid and unset; good foaming and whipping ability, holding its shape excellently once whipped into Chantilly.
Crème fraîche fluide d'Alsace PGI is marketed in two formats:
from 10 cl to 1 litre
from 5 to 10 litres, for food processors and restaurateurs
Separation of the milk into cream and skimmed milk.
Within 24 hours of collection, the cream obtained from skimming is pasteurised.
Chilled upon leaving the pasteuriser, followed by an unbroken cold chain (temperature ≤ 4 °C).
Food-grade individual packaging with informative labelling (including the Label Rouge logo for the relevant variant).
Storage in refrigerated premises between 0 and 4 °C until distribution.
Key point: No starter cultures, no additives, no added ingredients — solely pasteurised milk.
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Culinary uses: An indispensable ingredient of traditional Alsatian gastronomy, crème fraîche fluide d'Alsace goes into the preparation of tarte flambée (flammekueche) and numerous sauces. It comes into its own in regional pastries — cream tart (Rahmküeche), fromage blanc tart (Kaskueche), fruit tarts — and in cakes made with Chantilly cream, for which its Label Rouge « idéale à fouetter » version is deemed the benchmark by Alsatian chefs and pastry makers.
Pairings: Dry Alsace white wines (Riesling, Pinot Gris).
Since: 1989
Area covered: Bas-Rhin, Haut-Rhin
Key requirements: Grade A milk from a dedicated collection round, free from starter cultures and additives, pasteurised within 24 hours of collection
Since: 1996
Area covered: Bas-Rhin, Haut-Rhin
Key requirements: Same production criteria as Label Rouge, with European recognition
Dairy cooperative
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