Quescrem Cream Cheese 0% Lactose Tub
All of the flavor, none of the lactose
Made specifically with the lactose-intolerant in mind, the Quescrem Cream Cheese 0% Lactose is a great way to get all that creamy richness, in a healthier way.
TASTING NOTES FROM THE CURATOR
The Quescrem Cream Cheese 0% Lactose is a high-quality tub of cheese, made with the best ingredients, and perfect for people with lactose intolerance, or other digestive issues. It’s creamy and light in texture, beautifully smooth and velvety. It has a fresh flavor, with a nice tangy taste. It has all the things you love about cream cheese, without the lactose.
PREPARATION AND PAIRINGS
This is great for all applications and uses, whether used as is or as an ingredient. Use it as you would regular cream cheese; it’s a wonderful way to make your favorite desserts lactose-free. It’s great for creamy savory sauces. It’s also very stable, so it’s perfect for ice cream and cheesecakes. Use it for your cream cheese frostings, or in a variety of dips, like Crab Rangoon. And of course, it’s brilliant on its own; spread on bagels, bread, and crackers.
THE JOURNEY OF CREAM CHEESE
Cream cheese has had such a journey. It was first made in Normandy, France, and was thus called French Neufchatel. It dates back to around 1035, and is one of France’s oldest cheeses. It was first recoded in 1543, and attained AOC status in 1969.
But the version of cream cheese we are all familiar with, the one that you see everywhere, was made in the United States in the 19th century. It was created by William Lawrence, a dairyman from New York who added cream to Neufchatel cheese to make it richer, and called it “Neufchatel & Cream Cheese.” It quickly grew in popularity, and was quickly in demand. In the late 1920s and early 1930s, bakers started using wheat flour for bagels, making them softer, which made it easy to spread stuff on. It was during this time that it became incredibly popular in the New York Jewish community, where it was called “schmear,” and is used in the now-iconic bagel and cream cheese.
Keep cream cheese refrigerated. Store in refrigerator with a temperature of 40º F or lower. To maintain its consistency, do not freeze cream cheese packed in plastic containers which are softer than foil-wrapped blocks. Keep the original packaging of foil-wrapped cream cheese refrigerated if still unopened.