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Guatemalen, Honduran, and Salvedorean Cream


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5 replies to this topic

#1 Shalmanese

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Posted 04 January 2012 - 10:34 PM

All three are available at my local mexican market. How are they different?
PS: I am a guy.

#2 Panaderia Canadiense

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Posted 05 January 2012 - 05:42 AM

Fat contents, most likely, and flavour. Each country grazes its cattle differently and has a different attitude about at what point cream is cream rather than milk. If I recall correctly, the Honduran cream will be the heaviest of the three.
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)

#3 Shalmanese

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Posted 05 January 2012 - 10:36 AM

If I'm buying them in the US, they're presumably coming from US milk.
PS: I am a guy.

#4 Panaderia Canadiense

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Posted 05 January 2012 - 12:34 PM

I'd check that before making the assumption. However, if it does turn out that they're all from US milk, the difference will be fat contents.
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)

#5 SylviaLovegren

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Posted 05 January 2012 - 01:29 PM

All three are available at my local mexican market. How are they different?


Why not buy all three and do a side-by-side taste test? You could even invite some friends...:)

#6 FoodHacker

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Posted 28 June 2012 - 04:13 PM

I am not sure about the others but I myself like the Honduran Cream (Although I am biased ... the wife is from Honduras)
I have actually made creme fraiche at home before and added salt just before eating and my wife swears it tastes just like Honduran cream.