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Description: There’s absolutely no comparison between supermarket pre-made cream cheese and homemade cream cheese. They are a world apart. And once you start making this super-simple cheese, you’ll never purchase a pre-made brick or tub again! Homemade cream cheese is rich, creamy and extravagant, even when it’s made from milk. Homemade cream cheese can be made from milk (like French Neufchatel) or from whipping cream (like Mascarpone), from 18% cream (hence its name) and from the milk of cows, sheep, and goats. By substituting homemade cream cheese into your favourite recipes, you can transform the dishes into gourmet affairs of the heart. Your guests will rave about your new creations. But be careful…if you tell them you made the cheese yourself and you tell them how easy it is to make cream cheese, you’ll be either trafficing in cheese cultures or be making it for all your friends.
I certainly have!

In this book you’ll discover how to prepare cream-cheese-inspired simple and gourmet dishes and how to harmonize this dishes with their most suitable wines. Some of the recipes in this cookbook include:

Mini Potato Skins with Homemade Cream Cheese and Caviar
Toasted Walnut Pate
Slow Cooker Bacon Cheddar Melt
Mashed Potatoes with Truffle Oil, Garlic and Caramelized Leeks
White Cheddar Antojitos with Roasted Red Peppers
Roasted Tomato Soup with Cilantro
Crab Cheesecake with Asiago Sauce
Salmon and Dill Cheesecake
Gateau with Parmigiano-Reggiano and Basil
Mac and Cheese with Wild Mushrooms, Artichoke Hearts with a Truffle Oil Drizzle
Prawns with Yellow Pepper and Ginger-Cream
Scallops in Orange and Ginger Cream
Grilled New Yorkers with Roasted Garlic and Blue Cheese Pate
Lamb-Beef Burgers with Orange Mint Mayonnaise
Cream Cheese Torte with Fresh Peaches
Marbleized Frambois Cheesecake


Author: Shari Darling

Shari Darling is an International award-winning and best selling author and journalist, educator, TV and radio host and wine judge. She specializes in food, wine,  and the partnership between them. She also teaches cheesemaking classes and specializes in writing book about cheesemaking.

Shari’s concepts in sensory science as it pertains to wine and food pairing and her learning tools are utilized in colleges and universities throughout Canada for chef and sommelier training, including George Brown College, Niagara College and Brock University.

She has been the newspaper columnist for the Peterborough Examiner (Sunmedia) in Peterborough, Ontario, Canada for over a decade and writes for several other magazines.

She is also the creator of the 3 Wine Pairing Secrets Master Class, The Icewine Wheel and the Canadian Wine and Food Pairing Wheel.