Being a big fan of Good Culture Cottage Cheese, I had to try the company’s sour cream when I spotted it recently for the first time. I rarely use sour cream, but I plowed through this tub. What a smooth, luscious texture and mellow flavor. I reheated some leftover roasted Yukon Golds with a big spoonful of the sour cream, mashing everything together in the skillet and adding cracked black pepper and chives. Not the healthiest lunch but….wow. When I went back to the store for more, I discovered yet another new sour cream that, like Good Culture, has a lot of feel-good features. Both are made with organic milk from grass-fed cows, contain live probiotic bacteria and no stabilizers and had me licking the spoon.