🥕🍓🥒 Fall orders placed today are available the week of October 5th. 🥕🍓🥒
Salvatore BKLYN's small-batch, handmade cream cheese is richer and tangier than your average supermarket cream cheese. It's made using Hudson Valley milk and cream, then slowly cultured to produce a tart and creamy spread for bagels. No gums, stabilizers, or starches ever. It's no surprise why their products are loved by some of New York's best farm-to-table chefs!
The majority of cream cheese you find at the supermarket are made with stabilizers that give them their smooth, creamy texture. In truth, these stabilizers are chemicals that take the place of milk proteins and fat – a way for manufacturers to cut cost and make more per product. On top of that, the milk often comes from factory farms, where dairy cows are mistreated and given growth hormones to increase milk production, which ultimately requires higher levels of antibiotics.
Salvatore BKLYN hand-makes the freshest premium cheeses using cream, milk, and salt. Their cream cheese is made with no stabilizers – that means they simply rely on full-fat Hudson Valley milk, cream, and culture to product a cream cheese that is richer and tangier than conventional cream cheese.
Local Roots meat is handled with care and you can taste it. There are no preservatives, nitrates or funky chemicals. It's super fresh.
Jenn de la Vega.
Chef & Cookbook author