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.

Chef Shota Nakajima — Top Chef finalist and Japanese cuisine prodigy — is shaking up the traditional tempura platter with a four-part creation that blends bold creativity with deep-rooted culinary precision.

At first glance, it might seem like your standard Japanese fried fare: a generous plate of crispy vegetables, golden shrimp, and delicate uni (sea urchin). But a closer bite reveals something far more exciting — a tempura journey that ends in dessert, wrapped in batter, and kissed with Wagyu fat.

Let’s break it down.

The Classic Shrimp Tempura — But Elevated

Nakajima starts strong with perfectly battered shrimp: light, crisp, and juicy. The batter is whisper-thin and airy, exactly how tempura was meant to be — no greasy heaviness, just pure, clean crunch. Paired with his housemade tendashi, a warm dipping broth that’s equal parts umami and soul-soothing, it’s comfort food done with precision.

Uni Tempura — A Briny Buttery Surprise

For the daring palate, the uni tempura is the showstopper. The creamy texture of sea urchin is preserved inside a delicate batter crust — a play on opposites that leaves a lingering buttery sweetness. Uni lovers will swoon, while first-timers might just be converted.

Seasonal Veggies with Matcha Salt

Then comes a colorful mix of tempura vegetables — think shiso leaves, sweet potatoes, and lotus root — all dusted with matcha salt for an earthy, slightly bitter finish that perfectly contrasts the sweetness of the vegetables. It’s a small touch that makes a big difference, proving that even tempura has room for sophistication.

The Sweet Finish: Tempura Chocolate Cookies Fried in Wagyu Fat

Yes, you read that right.

The final act of this platter is what truly sets it apart: chocolate sandwich cookies, battered, fried in Wagyu beef fat, and filled with cream.
The rich umami of the fat contrasts brilliantly with the molten sweetness of the cookie, creating a bizarrely addictive dessert that blurs the line between savory and sweet.

It’s weird it’s crispy, and it works Nakajima has said about this surprising twist — and it just might become your new guilty pleasure.

Why It Works: Tempura as a Full Experience

In Japanese cuisine, tempura is often a delicate side dish or appetizer — but Nakajima’s four-way platter turns it into a full-blown multi-course meal in one plate. Each element has its own rhythm and flavor profile, from the briny ocean notes of the uni to the playful sweetness of that unexpected cookie.

It’s the kind of dish that makes you rethink what tempura can be — not just a technique, but a canvas.

Where to Try It

Chef Shota Nakajima is known for pushing boundaries at his restaurants in Seattle, where his menus often fuse tradition with surprise. While this exact platter is a rotating feature, diners in-the-know keep an eye out for it — and are rewarded with one of the most unforgettable tempura experiences in the country.

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.