Meet Scallion and Strawberry.
A little sweet, a little tangy, and ridiculously creamy. Named after Sweden’s beloved Midsummer festival, where fresh strawberries are the star of every table :)
• Smooth, spreadable, and packed with real strawberries
• Made from cultured legumes + probiotics
•Dairy-free, but you’d never know
• Upgraded formula that’s even creamier and tangier
•Now Kosher-certified.
Savory. Herby. Perfectly tangy. Bright and fresh, just like the first green onions of the season. Spring Scallion is here to upgrade your bagels, crackers, and late-night fridge raids.
• Fresh scallion flavor in every bite
• Creamy, rich, and totally dairy-free
• Made from cultured legumes and packed with probiotics
• Upgraded formula that’s even creamier and tangier
• Now Kosher-certified.
Contains Live Cultures (Incl. Bifidobacterium lactis (HN019TM), Lactobacillus acidophilus (NCFM®))
72% less CO2e compared to dairy-based cream cheese. Calculated by Carbon Cloud.
Finally Kosher-certified!
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Closed packaging shelf-life is 16 weeks; when opened, shelf-life is 7 days.
Yes. Stockeld Cream Cheese has 72% lower CO2e compared to dairy-based cream cheese calculated by CarbonCloud.
Yes! It works just as good in hot and cold dishes.
Fermentation is a traditional food processing technique that both increases the nutritional value and impacts flavor and textural characteristics. Back in the days, this was a method applied for prolonging shelf life. It’s commonly used in animal cheese production to achieve specific cheese types. It’s a process often resulting in a probiotic product rich in lactic acid bacteria and other “good bacteria”. Fermented plant-based cheeses are significantly different to others made of modified starch and flavored and coloured coconut oil. In addition, “fermenting” may just be the perfect word for “thinking something over, before making a brilliant decision”.
