Cheese
Boursin Cheese
A creamy homemade Boursin-style cheese spread made with cream cheese, butter, Parmesan, garlic, herbs, and black pepper. Rich, savory, and easy to spread on bread or crackers.
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Cream Cheese
Cream cheese was originally produced in New York during the late 1800s. Its association with Philadelphia wasn’t because it was made there but because Philly was known as the home of top quality food.
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Gruyere
A Gruyere-style cheese made from whole cow’s milk with thermophilic and propionic cultures. The curds are cooked, pressed, brined, and aged to develop the cheese’s characteristic texture and flavor.
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Paneer
Fresh paneer made from whole milk curdled with citric acid and drained into a firm cheese. It can be salted to taste and pressed to the desired texture.
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Parmesan
A Parmesan-style cheese made from fresh milk with thermophilic culture, lipase, and rennet. The curds are cooked, pressed, brined, and aged to develop a firm texture and concentrated flavor.
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Quark
Quark, a fresh cheese of European origin, is mild and creamy without the sour taste of yogurt. It usually has much lower fat content than cream cheese and has no salt added.
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Ricotta
Fresh homemade ricotta made by gently heating whole milk and curdling it with lemon juice. The curds are drained and lightly salted for a soft, creamy cheese.
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Yogurt
Icelandic Skyr
Skyr has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt
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