This dairy product is characterized by its high milkfat content, typically exceeding 36%. Its rich texture and flavor profile make it a versatile ingredient in culinary applications, offering a significant contribution to both sweet and savory dishes. An example of its usage can be found in creating decadent sauces, enriching baked goods, or crafting stable whipped toppings.
The substantial fat content translates to a distinct advantage in cooking. It imparts a creamy mouthfeel and luxurious texture to sauces, preventing separation or curdling when exposed to heat. Historically, such a product has been valued for its ability to enhance the palatability and overall quality of meals, signifying a move toward higher standards in ingredient selection.
