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Wild Pacific Salmon Lox and Sierra Nevada Cream Cheese @ Anstead’s

Melanie Wong | Oct 14, 200404:04 AM

Recently I picked up some wild Pacific salmon lox made by North Coast Fisheries in Santa Rosa at Anstead’s Marketplace in Healdsburg. Light on salt and natural smoke, the taste of the salmon itself comes through more directly. The texture is firm and toothsome and not mushy.

Of course, I needed some cream cheese to go with it. I picked through the refrigerator case looking for something that didn’t gums or stabilizers in it. Sierra Nevada, packed in a plastic casing, fit the bill with only milk, cream, cultures, and salt as ingredients. I love the deliciously fresh and pure, unadulterated taste and creamy, almost fluffy, easy-to-spread texture.

Both products are top notch. Now, if only there were decent bagels in Healdsburg . . .


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