The next thing in cheese: artisanal cream cheese?

by Sarah Gilbert, Posted Aug 19th 2005 @ 2:16PM

I was waiting tables, I was 20, and I knew that flirting was good for tips. The group of middle-aged men wanted me to guess where they were from. "Think cheese!" one of the said. "Wisconsin?" I asked. No, they were talking cream cheese. But if the Sierra Nevada Cheese Company has anything to do with it, I won't even think Philly when I'm thinking good soft cheeses, anymore. Sierra Nevada (no relation to the beer) makes their cheese from hormone-free milk, doesn't use stablizers, and drain the cheese in muslin bags instead of the industrial separators other manufacturers use. The result is "everything you want in a cream cheese: a fresh, clean, cultured-milk taste; just the right salt level; and a soft, spreadable texture that isn't remotely gummy."

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Filed Under: Ingredients
Tags: cheese, cream+cheese, CreamCheese, west coast