Editing Cream (section)

=== Switzerland ===
{{see also|Swiss cheeses and dairy products}}
In Switzerland, the types of cream are legally defined<ref>{{cite swiss law | sr = 817.022.108 | link = 817_022_108 | art = 48 | date = 2010-11-23 | en = | enab = | de = Verordnung des EDI über Lebensmittel tierischer Herkunft | deab = | fr = Ordonnance du DFI sur les denrées alimentaires d'origine animale | frab = | it = Ordinanza del DFI sulle derrate alimentari di origine animale |es = | esab = | itab = }}</ref> as follows:

{| class="wikitable"
|-
! English<ref>The English terms are not legally regulated</ref> !! German !! French !! Italian !! Typical<br/>milk fat<br/>[[Mass percent#Mass percentage|wt%]] !! Minimum<br />milk fat<br/>wt%
|-
| Double cream|| Doppelrahm || double-crème || doppia panna || 45 || 45
|-
| Full cream <br/>Whipping cream<br/>Cream || Vollrahm<br/>Schlagrahm<br/>Rahm/Sahne || crème entière<br/>crème à fouetter<br/>crème || panna intera<br/>panna da montare<br/>panna || 35 || 35
|-
| Half cream || Halbrahm || demi-crème || mezza panna || 25 || 15
|-
| Coffee cream || Kaffeerahm || crème à café || panna da caffè || 15 || 15
|}

Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche) are defined as cream soured by bacterial cultures.

Thick cream (German: {{Lang|de|verdickter Rahm}}; French: {{Lang|fr|crème épaissie}}; Italian: {{Lang|it|panna addensata}}) is defined as cream thickened using [[thickening agents]].