Smithfield Cookbooks

Rethink Cream Cheese

With Chef Kiki Aranita. This collection of recipes is greatly informed by the blended, multicultural but Hawaii-inflected food that I cooked at Poi Dog the restaurant. In Hawaii, we love Filipino lumpia, Japanese-style mochi, Chinese fried dumplings and Hawaiian poke. You see all of these favorite dishes here and they show the versatility of Pourable Cream Cheese in tropical desserts and pupus.

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Rethink Sweet Treats

Featuring the Winning Chefs from our StarChefs 2020 Competition!

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Rethink Pizza

With pourable cream cheese. Featuring the Winning Chefs from our StarChefs 2020 Competition!

Cream cheese has been around since the early 1800’s in one form or another, growing from small dairy producers made on the farm for local consumption to what we have today, which is now a USDA Standard of Identity product produced by a handful of cheesemakers in the millions and millions of pounds annually...

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Rethink Cream Cheese

With Chef Gustavo Romero. Owner and Operator of Nixta Torterilla In Minneapolis MN. Originally from Hidalgo Mexico, Gustavo is an expert in traditional Mexican cuisine and is dedicated to showcasing amazing ingredients and recipes. The following recipes he brings Smithfield Pourable Cream Cheese to life in a totally new and unexpected way, bringing together an innovative ingredient to traditional dishes in a beautiful way.

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To this day, Smithfield produces its cream
cheese in the same place where the original
New Holland, PA factory was built.