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Cream Cheese

Cream Cheese
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  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: United States

  • Type: fresh soft, processed

  • Texture: creamy and spreadable

  • Rind: rindless

  • Colour: white

  • Flavour: creamy, mild, sweet

  • Aroma: fresh, pleasant

  • Vegetarian: yes

  • Synonyms: fruit cream

  • Alternative spellings: Fruit cream cheese

Cream cheese is a fresh, soft mild tasting cheese produced from unskimmed cow’s milk. This cheese, made from cream and milk, has a high-fat content. In the US, cream cheese contains at least 33% fat content, while in Britain, it should be a minimum of 45-65%. Anything above is considered double or triple cream cheese. In German, it is also called Doppelrhamstufel, meaning cheese made with "double cream". The cheese has a mild lactic aroma, a slightly salty and sweet taste. The cheese is suitable for vegetarians and comes in various flavoured varieties, including herbs, garlic, black pepper, fruits etc. 

It has a relatively short life, even when refrigerated. Cream cheese made using the traditional method tends to be more crumbly than spreadable, while those with stabilizers like guar gum are more firm. The taste, texture and production of cream cheese are similar to Boursin and Mascarpone.

It is used to enrich cheesecakes, frostings, dips, toppings, sweet & savoury dishes and desserts. 

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