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Goat Cheese with Red Cherries
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Sweet-tart cherries balanced by the natural tang of pure goat cheese. Like a rich, luscious cherry cheesecake, but less dense.
Jeni Britton Bauer, author of The New York Times best-selling cookbook, Jeni's Splendid Ice Creams at Home, has been making ice creams from scratch for more than 15 years. She founded Jeni’s Splendid Ice Creams in 2002 and today continues to make intensely flavorful ice creams using milk and cream from grass-fed cows and ingredients from around the world. She operates nine scoop shops in Ohio and one in Tennessee and ships nationwide. Jeni’s has been praised by The Washington Post (“Sublime”), USA Today (“Deadly delicious”), The Atlantic (“Ground-breaking”), Saveur (“Revolutionary”), and Time (“America's best ice cream”).
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