In Europe, the dairy world is much more expansive than the USA dairy world, as regulated by the FDA.
I've never found anyone who could tell me the differences between heavy/whipping/table cream/half and half, or where Germany's quark fits in (it's not found in the USA), or if crème fraiche differs from cream cheese, or how where cheese curds, cottage cheese, marscapone and buttermilk fit in the big picture...
Enter: this chart. Incredible! So glad to have it all laid out clearly.
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