Indonesia Eats

Say Cheese! What About Berries Cheese?

Saskatoon Berries Cheese 2

Have you ever had berries cheese snack before? The product was pretty innovative by combining mozzarella cheese and Saskatoon berries. To create a packaging for the product, my friend asked me a favour to take few shots of the product as his team group who were developed for their class project. Shots were taken a place at the Food Science’s kitchen of my university.

For those who are interested to develop this product, you may contact my friend by sending me an email.

Saskatoon Berries

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10 thoughts on “Say Cheese! What About Berries Cheese?”

  1. pigpigscorner

    What a creative idea. I once had rum and raisin cheese in France, taste like a cheesecake to me. Yum yum!

  2. pigpigscorner

    What a creative idea. I once had rum and raisin cheese in France, taste like a cheesecake to me. Yum yum!

  3. berries & cheese is such a wonderful pairing. Your photo is gorgeous. I wished berries are so expensive in Singapore.

  4. berries & cheese is such a wonderful pairing. Your photo is gorgeous. I wished berries are so expensive in Singapore.

  5. Mochachocolata Rita

    segala yg bersangkutan sama cheese aku doyan, kecuali blueberry cheesecake…ehm…ini sakskatoon berries…aku bakalan doyan ora yo?

  6. Mochachocolata Rita

    segala yg bersangkutan sama cheese aku doyan, kecuali blueberry cheesecake…ehm…ini sakskatoon berries…aku bakalan doyan ora yo?

  7. I have tried many cheeses with fruit embedded in them and they are all abominations as far as I am concerned. Why try to make the cheese what it isn't? Sweet and salty is a great combination but when the flavors leak into each other it's a rare product that's edible. I like salt caramel ice cream and Chinese mooncakes with salty duck egg yolks but they are primarily sweet with a salty accompaniment, not the other way around. To me, it all seems like a marketing ploy to sell upmarket stuff to people who generally eat crappy industrial food already. It's like the fruit-enhanced watered-down microbrews. Sort of like food or beer with training wheels.

  8. I have tried many cheeses with fruit embedded in them and they are all abominations as far as I am concerned. Why try to make the cheese what it isn’t? Sweet and salty is a great combination but when the flavors leak into each other it’s a rare product that’s edible. I like salt caramel ice cream and Chinese mooncakes with salty duck egg yolks but they are primarily sweet with a salty accompaniment, not the other way around. To me, it all seems like a marketing ploy to sell upmarket stuff to people who generally eat crappy industrial food already. It’s like the fruit-enhanced watered-down microbrews. Sort of like food or beer with training wheels.

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