I don't like creme fraiche. To me, it just tastes too "watered down" It lacks the tang of sour cream, which i find light and refreshing. Also, it has a slightly metallic mouth feel, which is very unappetizing. Sour cream is always the choice I make, regardless of the application. Whether it be a hearty chile relleno or a delicate caviar (paddlefish or lumpfish for me - just can't justify the cost for such a subtle difference), I think it works wonderfully. Sometimes, I might tone it down with a little heavy cream or half and half if necessary, but it still keeps great flavor and never has the empty taste that creme fraiche can have. Maybe I haven't had good creme fraiche. Another possibility is that I might have just developed a liking to my favorite (Yoder's) sour cream. Or maybe I just don't have a very refined palate (Hey - I do eat a lot of Greek food-lol). Anyone else like this, or is it just me?