Calories in 1 pat
Not Available
Calories in 1 tbsp
Not Available
Calories in 1 stick
Not Available
% Fat Content
Not Available
Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin D (D2+D3)
Not Available
Vitamin E (Alpha- Tocopherol)
Not Available
Vitamin K (Phylloquinone)
Not Available
Health Benefits
Helps to gain weight, Keeps feel full, Provides energy
Aids nervous system, Anti-inflammatory, It inhibits Chlamydia propagation
Other General Benefits
Not Available
It inhibits LPS leukocyte migration, 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
No uses found
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
Cream Cheese and Roquefort Cheese 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.
Roquefort is a French Blue cheese, made from the milk of sheep.
Cream Cheese and Roquefort Cheese Flavor
Creamy, Mild, Sweet
Salty, Sharp, Tangy
Cream Cheese and Roquefort Cheese Aroma
Fresh, Pleasant
Sour smell, Strong
Origin
United States
France
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Mesophilic bacteria
Pencillium roqueforti
Things you need
Bowl, Colander, Large pot, Muslin
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
2 weeks
3- 4 hours
Aging time
Not Available
3 weeks
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks