1/18/2024 0 Comments Kite hill sour cream stores![]() ![]() I don’t want to ever have another brand again. The smooth, light, airy texture was the perfect complement to a dense, New York style bagel. The flavor was very light…not quite like you expect cream cheese to taste…(Tofutti has honestly been the closest on the flavor that I have tried)…but it worked. It had this faint bit of sweetness…almost like a cottage cheese, without all the gross lumpy bits. The texture was very ricotta cheese like. Straight out of the refrigerator, it was the perfect texture to immediately spread on the bagel. I scooped up a serving size and placed some on my roommate’s bagel and then some on mine.įirst of all…I loved how it was all light and fluffy. I thought it looked a little more like ricotta cheese than cream cheese. I lifted the lid and pulled back the plastic, revealing this soft and creamy spread. And, in true New York Bagel style…I needed my hefty schmear of cream cheese on top of each half. I had toasted up the amazing Sweet Note Bakery Gluten Free Plain Bagels (go to their Web site…order them…STAT!) this morning. ![]() I had to polish off the container of Tofutti Better Than Cream Cheese that was in the fridge before tackling this…but this morning, the packaging was ripped off. ![]() While there are two varieties (Plain and Chive), she had started with the plain…because…it’s the original. ![]() So, one day, my roommate just surprised me with a container of the Kite Hill Cream Cheese Style Spread. A few trips later, I still hadn’t tried it. I had places to be that day, though, so I couldn’t stock up. Something new!! Something vegan! Something I knew I wanted to try. This allowed me time to sip on coffee from my local coffee shop and just roam, see what I normally would blow past because I was trying to miss the crowd or just in a hurry. I went early, because my allergen-free bakery wasn’t open yet. After years of recipe testing and countless trials and errors to develop the perfect nut milk, cultures, and enzymes needed to create a worthy product, Kite Hill emerged on the market place.Īnd then…my weekly stop in at Whole Foods. So often, vegan cheese tastes fake or plastic-like. Created by a dedicated team with deep culinary, cheese-making, and scientific expertise, including Tal Ronnen, Monte Casino, Jean Prevot, Pat Brown, and Matthew Sade, Kite Hill has stepped up to the challenge to create a non-dairy cheese that met their high standards for quality. Using simple ingredients and using traditional methods, Kite Hill has created artisan cheeses, yogurts, and cream cheeses that can all be incorporated into entrées and desserts. Kite Hill was started due to a vision for a plant-based food that would have all the qualities we love in the best artisan dairy cheeses. These have been staples in my fridge since I found amazing gluten-free bagels (Udi’s, Canyon Bakehouse, and now Sweet Note) and have made a few attempts at making my own gluten free bagels.īut then…one day while in Whole Foods, I saw something new. Daiya tastes like…Daiya…as pretty much all Daiya products do…but still amazing. They double as a cream cheese alternative, minus the actual dairy. It wasn’t an easy break-up either…but something had to give.įor awhile now, I’ve been purchasing vegan versions of cream cheese from Tofutti and Daiya. Dairy and I have all but broken up for the most part. I’m always looking for good and healthy alternatives to the not-quite-so-healthy alternatives that I have to east since my body can’t really process the lactose in dairy. Product: Kite Hill Plain Cream Cheese Style Spread – $5.99+ Kite Hill Plain Cream Cheese Style Spread ![]()
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