You’ve heard of pickle chips, pickle soda, even pickle popsicles — but dill pickle shredded cheese? Yes, that’s the latest culinary curveball from Crystal Farms, the Wisconsin-based cheese brand owned by Post Holdings.

This bold and briny new product combines Monterey Jack cheese with the punchy flavor of zesty dill pickles, creating a uniquely tangy blend designed for wraps, dips, mac & cheese, and… probably TikTok stardom.

The limited-edition cheese will be available exclusively at Target stores across the Upper Midwest — but if the online buzz is any indicator, it’s likely to vanish from shelves quickly.

“We’ve been watching the pickle trend explode across social media,” said Andrew Cannon, Associate Director of Marketing at Crystal Farms. “Through consumer research, kitchen visits, and market analysis, we found that shoppers are craving bold, recipe-ready cheeses — and pickle flavor was by far the most requested.”

And Cannon’s not wrong.

On TikTok alone, pickle-themed content has racked up over 223 million views, turning the humble brined cucumber into a certified viral sensation. Food brands are lining up to cash in. From Goldfish launching dill pickle crackers to Flamin’ Hot Cheetos experimenting with sour brine twists, the pickle wave is turning flavor norms upside down.

Crystal Farms says the new cheese leverages its in-house seasoning technology, proving this isn’t just a marketing stunt. This is part of a broader trend in flavor innovation, especially for millennial and Gen Z audiences who demand unique mashups and bold experiences in every bite.

Why This Matters

While traditional cheese varieties continue to dominate the dairy aisle, there’s a growing market for experimental, seasonal, and social media–driven products. This launch represents a smart alignment of consumer curiosity, pop culture trends, and retail exclusivity.

And let’s be honest — it’s fun.

It’s the kind of quirky, crowd-pleasing item that fuels recipe hacks, snack boards, and TikTok taste tests.

If successful, it could lead to a slew of spin-offs: pickle string cheese, cheese curds, or even pickle-infused cheese sauces.

Whether you’re cutting back on eggs for health reasons, budget, or dietary preferences, you don’t have to sacrifice flavor or protein. Smart cooks and nutrition experts like Samantha Cassetty swear by high-protein egg substitutes that keep your breakfast hearty and your baking moist. Here’s how to make the switch — and love every bite.

Scrambles Made Simple
Missing your morning scramble? Firm tofu is a powerhouse stand-in. Crumble a block of firm tofu and sauté it with a splash of olive oil, turmeric for color, and your favorite chopped veggies. Sprinkle in black salt (kala namak) for an extra “eggy” taste. The result is a protein-rich, satisfying breakfast that’s just as quick as cracking an egg.

Baked Goodies That Rise to the Occasion
For muffins, pancakes, or banana bread, mashed bananas or applesauce are reliable egg swaps. They bind your batter, add natural sweetness, and keep things soft and fluffy. Use about 1/4 cup of mashed fruit for each egg. If you want extra protein, swirl in a spoonful of nut butter or a dash of plant-based protein powder.

Eggless Air Fryer Quiche
Craving a savory quiche but skipping the eggs? Liquid egg substitutes, like JUST Egg, make it possible — no oven needed! Here’s a quick recipe to try:

1. 
   
   Preheat your air fryer to 325°F.
2. Prep a small oven-safe quiche dish or ramekin with non-stick spray.
3. Fill the dish with your favorite mix-ins: sautéed onions, spinach, mushrooms, or vegan cheese.
4. Pour in the liquid egg substitute until the veggies are just covered.
5. Air fry for about 15–18 minutes, or until the quiche is firm and lightly golden on top.

This quiche is protein-packed, easy to customize, and ready in under 20 minutes — perfect for a solo breakfast or a meal prep hero.

Tips for Success
✅ For scrambles, press tofu to remove extra water so it browns nicely.
✅ For baking, pair sweet substitutes like bananas with chocolate or spices to balance flavors.
✅ Store-bought egg replacers are excellent for recipes where structure matters, like cakes or cookies.

Going egg-free doesn’t mean giving up your favorite comfort foods. With a few swaps and simple tricks, you can cook nourishing breakfasts and baked treats that taste just as good — and maybe even better.

Eggs are an American breakfast classic — but whether you’re vegan, watching your cholesterol, or just trying to stretch your grocery budget, sometimes you need a reliable stand-in. Luckily, going egg-free doesn’t mean you have to give up fluffy scrambles, moist cakes, or golden waffles. Here’s a quick guide to the best egg substitutes and how to use them like a pro.

Firm Tofu
If your morning isn’t complete without scrambled eggs, meet your new go-to: firm tofu. Crumble it up, season with a pinch of turmeric for color, and toss in some veggies. In minutes, you have a satisfying, high-protein scramble that rivals the real thing. Tofu packs about 8 grams of protein per 3 ounces — slightly more than a medium egg.

Mashed Banana
Bakers swear by ripe bananas for adding moisture and natural sweetness to muffins, pancakes, and quick breads. About half a mashed banana replaces one egg — just know it adds a hint of banana flavor, so it’s perfect for chocolate cakes and breakfast treats.

Unsweetened Applesauce
This pantry hero is a mild-flavored substitute, great for cookies and cakes. Swap 1/4 cup of applesauce for each egg in your recipe. It keeps baked goods soft and adds subtle sweetness without overpowering other flavors.

Ground Flaxseed or Chia Seeds
These super seeds pull double duty: nutrition boost and egg replacement. To make a “flax egg” or “chia egg,” stir 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Let it sit until it gels — about 5 minutes. It’s perfect for binding cookies, pancakes, and brownies.

Yogurt or Buttermilk
A dollop of plain yogurt or buttermilk can step in for eggs in baked goods. Use 1/4 cup to replace one egg. It helps with moisture and tenderness, especially in cakes and cupcakes.

Aquafaba
The trendy favorite for vegans: the liquid from a can of chickpeas. Three tablespoons of aquafaba equal one egg. It whips up beautifully, making it ideal for meringues, macarons, and even homemade mayo.

Commercial Egg Replacers
Brands like Bob’s Red Mill and Ener-G offer ready-to-go egg replacer powders that work well for most baking needs. Just follow the package instructions — easy and reliable.

Nut Butter
In hearty baked goods like brownies or dense cookies, 3 tablespoons of almond or peanut butter can replace an egg. Bonus: it adds a rich, nutty flavor.

So next time you find your egg carton empty or you’re catering to a plant-based guest, don’t panic. With these swaps, breakfast and baking stay delicious — no cracking required.