Kraft Foodservice announced its partnership between Philadelphia Cream Cheese and award-winning chef Stephanie Izard, Executive Chef of Girl & The Goat and Little Goat Diner.
Chef Izard is known for her farm-to-table, nose-to-tail menus and her curiosity in knowing where her ingredients are sourced. She prides herself on authentic ingredients that set her menu apart.
Chef Izard prefers Philadelphia Cream Cheese not only for its flavor but because it is made from locally sourced fresh milk and wholesome cream, with no artificial flavors. Chef Izard uses approximately 250 pounds of Philadelphia Cream Cheese at Little Goat Diner each week in her schmears, dips, sandwiches, and more.
To kick off the relationship, the Kraft Foodservice team brought Chef Izard to Lowville, New York, one of the places where Philadelphia Cream Cheese is sourced and made.
Chef Izard toured a fourth generation farm, one of many independent family-operated farms in the Lowville area that supplies milk to the local Philadelphia Cream Cheese plant. She saw their approach to consistently procuring a quality milk supply.
To complete the journey, Izard moved five miles down the road to the largest Philadelphia production facility to get a behind-the-scenes look at development and the employees responsible for turning locally sourced milk into one million pounds of cream cheese each day. Philadelphia Cream Cheese goes from the farm to the creamery’s fridge in just six days.