Over the last couple of months, I've had the opportunity to work again with one of my very favorite clients -- Atour Foods. They are a family run business that makes a cream spread used throughout the world; primarily the Balkans and the Middle East, but almost every culture has some form of it. Different regions call it kaymak, nata, kajmak, or urom. It's similar to clotted cream in the UK. I love learning about foods from around the world, so this project was right up my alley.
I believe the most common way of eating this cream spread is on bread or pitas, maybe with honey. I've photographed it like that for them in the past, but in these shoots, we wanted to showcase some of the many other ways it can be used too. Bear in mind that I did all the food and prop styling myself!
This is what the cream looks like when it's freshly made, before it gets packaged for sale. I had the opportunity to go on location to their shop to take the above photos right as it came out of the pan! It doesn't get fresher than this.
It can also be used in baking. In Latin America, it is known as Nata and is used to make delicacies like cookies and bread called pan de nata.
Kaymak can also be used in savory foods in place of cream cheese or sour cream -- we tried it as part of a lox plate and in spinach dip. Also, in the Balkans, it's used in a kebab sandwich called a cevappi.
If you'd like to find out more about Kaymak, including where to buy it in the Chicagoland area, check out: http://atourfoods.com/. (I took all the photos currently on their site as well.) They do free sample tastings at local markets too; check their facebook page for updates (https://www.facebook.com/atourfoods). Enjoy!