Cream cheese

I have an oversupply of cream cheese.

I don’t mind cream cheese on occasions. A week or two ago I was wandering idly through the supermarket and picked up a tub. I’ve dabbed it onto a piece of toast or two. I might just get through it before it expires.

Yesterday at Parliament Station as I came through the ticket barrier, the promotional people were out in force, and they thrust into my hands not one but TWO tubs of… you guessed it: more cream cheese.

Looks like I may be eating cream cheese until the cows come home.

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9 Replies to “Cream cheese”

  1. Why not toss it through some pasta with some cooked vegetables and/or tinned tomatoes…and garlic! That’d use quite a bit of the tub! :-)
    There’s also a trick I learnt recently for a really cheap way of providing snacks for a party or “when unexpected guests pop in” ;-) of pouring a bottle of sweet ( and only sweet unless you want to send all your guests home in pain) chili sauce over a block/tub of cream cheese – and attacking it with dry biscuits (Savoys for preference!). A tangle of fresh coriander over the top gives it an even better flavour too. Yummy.

  2. Melt some chedder cheese with the cream cheese and trow in some jalapeno peppers, pour that over some tortilla chips and you’ll have some nice quick and simple nachos

  3. Yes 750g of cream cheese makes a mighty cheesecake.
    We have a lot of plum flavoured cream cheese at home if anyone wants it. It was almost free, direct from the manufacturer.

  4. Last week we had over 150 cheese slices in the house. I didn’t think it was possible to have an oversupply of cheese but around about Sunday afternoon I hit the cheese wall. I never wanted to see another cheese slice in my life, not even those yummy Swiss ones.

  5. Well we can’t eat it fast enough and it’s going to exceed its use-by date if we don’t do something about it. Although it’s all well sealed with foil lids so it might still be OK.

  6. I think the tub of cream cheese with sweet chili sauce is destined to be seen in the same way as cubes of cheese with pickled onions stabbed onto them. Or the devilled eggs of the 60’s.

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