Breakstones Sour Cream

Breakstone's Sour Cream is a familiar refrigerated staple you’ll find in the dairy aisle, typically on a chilled shelf near cream cheese, cottage cheese, dips, Greek yogurt and tubs of cultured dairy. Packaged in an 8 oz plastic tub with a peel foil seal and a branded screw or snap lid, it reads like a heritage product — “All Natural,” Grade A cultured pasteurized cream — and leans on its 1882 origin story to signal craft and continuity. Shoppers pull it for weekend brunch spreads, taco nights, baked potatoes, quick dips and for use in baking and sauces; the tub is easily stored in a refrigerator door or shelf for repeated uses. The brand positioning is mainstream American comfort: a multi-generational pantry item pitched to home cooks and families who value tradition, simple ingredient lists, and an approachable, trustworthy label rather than artisan scarcity or organic premiumization. On-pack claims emphasize “all natural” and a modest per-serving calorie count (60 calories), creating a mild health halo without organic or specialty certifications. The ingredient list — cultured pasteurized cream and enzymes — points to basic dairy processing: pasteurization and fermentation to develop tang and texture, not a laundry list of additives. Sensory notes: smooth, thick and spoonable, with a cool, tangy dairy aroma and a creamy mouthfeel that softens when mixed into sauces or folded into batters; visually it’s bright white and dense enough to hold a dollop. The ritual is simple — open, dollop, stir — and it often plays a supporting role, elevating home-cooked comfort dishes with a creamy, tangy finish.