Quescrem Sour Cream Tub
Tangy and rich
Deliciously tangy and rich, the Quescrem Sour Cream is perfect to use on its own, or as an ingredient in many dishes.
TASTING NOTES FROM THE CURATOR
Sour cream is made from the cream skimmed off the top of the milk, that’s then left to ferment. It’s also made by putting acid-producing bacterial culture to pasteurized cream to sour it. The result is a mixture with an acidity and a texture similar to yogurt.
The Quescrem Sour Cream is tangy and tart in flavor, and has a thick and rich creaminess in texture.
PREPARATION AND PAIRINGS
This is a very versatile ingredient, and the Quescrem Sour Cream comes in a tub, making it the perfect kitchen companion. Use it on its own as a condiment in food. It’s especially perfect with Mexican cuisine—burritos, quesadillas, nachos, and more. A dollop on mashed potatoes or baked potatoes is also a great way to use it. Mix it up with other ingredients to make dips, tartar sauce, and salad dressings. It’s also a way to introduce fat and richness to baked goods, and is popular in cake recipes.
PRIDE OF GALICIA
Founded only in 2006, Quescrem seems like such a youngling in the industry, and yet, they’ve already made a name for themselves. From Galicia, Spain, it started with an idea of making cream cheese using traditional production techniques in making Cebreiro cheese (a traditional Galician cheese) with buttermilk as an ingredient. It was a struggle, being new in well-established and very traditional industries—cheese and dairy. But they found their footing after winning several awards that same year, and became the first Galician cream cheese on the market.
From there, they’ve had success after success. In 2010, they made their first contact with the international community, and the year after, launched the first of their “industrial use” line of products. In 2014, they added fresh cheeses to their product line, and in 2018, opened their second production facility. Quescrem is only 15 years old, and no doubt will continue to soar.
Keep your sour cream refrigerated, whether opened or unopened. Use within three weeks. You can also freeze your sour cream, and it will keep for six months.