You’ll want to have these five brand-new products on hand for this summer’s travel plans, entertaining events, and low-key days.
1. Slow Up Bars
Finding yourself more out and about this summer? Slow Up bars are fresh snack bars developed by pastry chef and culture contributor Caroline Schiff and made with real (read: perishable) ingredients, so you can feel good about your on-the-go snacking. Plus, they come in innovative flavors that range from sweet to savory—like Red Pepper Pesto, Maple Pecan, and Coconut Curry.
2. Grounded Food Co.’s Cheese Alternatives
The new cheese alternatives from Grounded Food Co. are created from cauliflower and hemp seeds, which makes them nutrient-dense with flavors that emulate fresh chèvre, cream cheese, and American cheese sauce. Use them as dips for crudité and crackers at a summer picnic or in recipes to accommodate dairy-free guests.
3. Gilbert & Bernard’s Pâtés and Mousses
Newsflash: Pâté isn’t just for special occasions. Gilbert & Bernard’s new line of pâtés and mousses will bring that special feeling of elegance to your weeknight dinner table or hors d’oeuvre spread. And don’t be afraid to pair them with cheese and champagne. Life itself is reason enough to celebrate, right?
4. Neon Debra’s Canned Cocktail Mixers
You don’t have to be a mixologist to enjoy a perfect cocktail in your backyard. Neon Zebra’s collection of canned cocktail mixers—in margarita, strawberry daiquiri, mojito, and whiskey sour varieties—are ridiculously easy to mix with liquor (or sparkling water for alcohol-free guests). Plus, they’re all made with real juice and no artificial sweeteners.
5. Tillamook’s Chive & Onion Cream Cheese
Tillamook’s new Chive & Onion flavor joins the lineup of Farmstyle Cream Cheeses that are all rich, creamy, and free of any fillers or preservatives. This flavor is a brunch staple, perfect for bagel-topping, veggie-dipping, and spoon-licking.
Monica Petrucci
Monica is Culture's former Social Media Editor. Coming from a formaggio-obsessed Italian family, she was very excited to combine her passions for cheese and writing at Culture. She loves experimenting in the kitchen and pairing wine and cheese in her spare time.
