Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Helps to gain weight, Keeps feel full, Provides energy
Aids nervous system
Other General Benefits
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Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Skin Care
Gives a smoother skin, Shrinks and tightens the pores
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
Hair Care
Stimulates hair growth, Strengthens hair roots
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
Nutritional Importance & Uses
Uses
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Used to make dressings and toppings on Burgers and Salads
Nutritional Importance
High Calorie, Rich fat content
Contains good amount of Vitamins, Contains high levels of Fat, Contains Magnesium, Good source of Calcium, Good source of calories, Good source of Potassium, Good source of protein
Allergy Symptoms
Anaphylaxis, Cramps, Diarrhea, Hives, Itchy Skin rashes, Labored breathing, Nasal congestion, Oral swelling, Vomiting, Wheezing
Diarrhea, Hoarseness of the throat causing difficulty in swallowing, Itchy Skin rashes, Nasal congestion, Persistent coughing bouts, Runny or stuffy nose, Swelling of throat, Vomiting, Watery eyes, Wheezing
What is
Cream cheese is a soft fresh unripened cheese with high fat content made from whole milk.
- Blue cheese is a general classification of cheese that have cultures of the mold Penicillium added, so that the final product is spotted or veined throughout with blue.
- It carries a distinct smell, either from that or various specially cultivated bacteria.
Flavor
Creamy, Mild, Sweet
Salty, Sharp, Tangy
Aroma
Fresh, Pleasant
Sour smell, Strong
Origin
United States
Europe, France
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Mesophilic bacteria
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Colander, Large pot, Muslin
2 Bowls, Sauce pan, Stirrer
Preparation Time
2 weeks
15- 20 minutes
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks