Instead of a candy dish, my workplace shares The Laughing Cow Cream Cheese Spread Wedges. I’m thankful for the healthy treat. A health benefit of The Laughing Cow cheeses is that they are portioned controlled. Just one wedge with some apple slices, cucumbers and some crackers is a filling snack. The Laughing Cow company released several flavors of cheese spreads and I have recently reviewed three of them.
Hands down, my absolute favorite is the cinnamon cream cheese spread. Interestingly enough, this isn’t a sweet vanilla, honey or brown sugar mixed cinnamon and cream cheese flavor. Laughing Cow presents a salty, not too sweet cream cheese spread with a hint of a brown cinnamon spice note. It is a unique and delicious flavor combination. Cinnamon is characterized by the aromatic cinnamic aldehyde and sometimes contains a small amount of eugenol. Eugenol is the characterizing flavor component of bay, nutmeg and clove. Bay, nutmeg and clove are often found in savory dishes (white sauces, adobo and ham). Cinnamon also blends well in savory dishes and is great in spare ribs and sweet & sour pork. My biggest complaint about the cinnamon cream cheese spread is that I can only find it at Wal-Mart. None of my local grocery chains carry it.
Laughing Cow Strawberry Cream Cheese needs to be modified. The very green strawberry flavor does not blend well with the cream cheese note and needs to go back to the flavor lab. My kids were in love with the idea of strawberry cheese, took one wedge and never wanted it again. I am proud of them for having “good taste”.
The Sun Dried Tomato Basil flavored cheese wedges I purchased are not a cream cheese spread, they are a light Mozzarella spreadable cheese wedge. None the less, these are barely ordinary and could benefit from a trip back to the flavor lab. I find these wedges too much like canned pizza sauce and long for more fresh herb notes.
Serving ideas and nutrition can be found at the Laughing Cow website.http://www.thelaughingcow.com/
Ingredient statements (including added artificial high potency sweeteners) are as follows. The high potency sweetener (aspartame) may react with cinnamon to reduce the sweetness and spiciness of the cinnamon cheese spread. This reaction between an amino acid (aspartame) and reducing sugar (cinnamic aldehyde)is known as a Maillard reaction.