Seriously, I’m getting worried that cheese face cream might be a trend around the corner, as it seems that Tony Moly’s offering that I blogged about yesterday is the tip of the ice-berg. Meet Mangchee – a blend of powdered quark cheese and mango (yes please on a cocktail stick) designed to hydrate and banish lines and creases.
Next up is Mizon’s offering – again, this uses quark which is easier to get your head around than Stilton or Brie because it’s a naturally soft and liquid cheese.
The one that’s taking it for me right now is mozarella fuelled Dear By Eprani Bounce Cheese Cream that apparently retains a mozarella stringiness.
Would you try cheese cream?! In the course of searching for images of cheese cream, I’ve also come across Starfish Cream – 70% starfish. I’m not joking.
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