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Recall -- Firm Press Release


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The Cultured Kitchen® Voluntarily Recalls Cashew Cheese Due To Possible Risk Of Contamination From Salmonella



Rebeca Wise

FOR IMMEDIATE RELEASE – December 31, 2013 – The Cultured Kitchen® of West Sacramento, CA is voluntarily recalling all flavors of their non-dairy cashew cheese product due to a risk of contamination from Salmonella.  The non-dairy cashew cheese was distributed in Northern California and Nevada at various natural foods stores and farmers markets in the Sacramento Valley, San Francisco Bay Area, and Reno.

The cashew cheese products being recalled by The Cultured Kitchen are as follows:

UPC Code Flavor All Expiration Dates Up To and Including 4/19/14 Container Size
794504922714 Herb 4/19/14 8 oz round
736211709134 Smoked Cheddar 4/19/14 8 oz round
794504922615 Pepper Jack 4/19/14 8 oz round
794504922813 Habañero Cilantro Lime 4/19/14 8 oz round


Pesto or Basil Pesto

4/19/14 8 oz round
794504924015 White Cheddar 4/19/14 8 oz round

The recall was initiated immediately after it was suspected that raw materials used in the production of The Cultured Kitchen’s cashew cheese product may have been tainted with a specific strain of Salmonella found almost exclusively in Southeast Asia, where the company’s cashews are sourced.

Symptoms of Salmonella infection include fever, abdominal cramps, and diarrhea, which may be bloody.  Most infected people recover within a week; however, some may develop complications that require hospitalization.  Infants, the elderly, and people with weakened immune systems are at highest risk for more severe illness. disclaimer icon

People who develop symptoms of Salmonella after consuming The Cultured Kitchen’s cashew cheese should consult their health care provider. 

Consumers who have purchased The Cultured Kitchen cashew cheese with these expiration date ranges are urged to return it to their place of purchase for a full refund or dispose of it immediately. For more information please contact The Cultured Kitchen at 916-212-0810.


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Page Last Updated: 12/31/2013
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