The Quescrem Cream Cheese is made with fresh milk from Galicia, Spain that is 100% organic fresh milk. It’s GMO-free and has no artificial additives, and has an organic certification, ensuring its sustainability and environmental friendliness. It has a delicious creamy texture and flavor, and is smooth, spreadable, and easy to pipe.
The Quescrem Organic Cream Cheese is very adaptable and versatile. Spread it on bagels, toasts, and crackers. It emulsifies well, so it’s great for creamy sauces. And it has a very stable texture, making it absolutely ideal for mousses and cakes—especially cheese cakes. Use it to make ice cream, and deliciously creamy cream cheese frostings.
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 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.