This is my lush cream cheese, made over a three day process in the dairy..and so worth it. The best milk makes the best cheese - I've pasteurised the milk which comes from a fantastic local dairy in Llandudno, North Wales. No stabilizers such as carob bean gum and carrageenan in my cream cheese! It has a very soft, spreadable rich and creamy consistency with a mildly acidic flavour. Perfect on crispy crackers or a warm toasted bagel. If your feeling extra fancy top with prosciutto, avocado or fresh fruit, such as berries and grapes. And of course it goes really well with a crisp white wine. Pass the crackers; namely vehicles for deliciousness..