Cream Cheese

What is Cream Cheese

Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. It has a smooth, spreadable texture and is commonly used in both sweet and savory dishes.

The production process involves pasteurizing the milk and cream, then adding lactic acid bacteria to culture it. Stabilizers are often included to maintain its texture and extend shelf life.

History of Cream Cheese

Cream cheese originated in the United States in the late 19th century. It was first mass-produced by a New York dairyman named William Lawrence in 1872.

Lawrence accidentally created a richer version of Neufchâtel cheese while attempting to replicate the French variety. His creation became popular and eventually led to the brand Philadelphia Cream Cheese.

Culinary Uses

Cream cheese is extremely versatile in cooking and baking. It serves as a key ingredient in cheesecakes, frostings, dips, and spreads for bagels and sandwiches.

It can also be used in savory applications such as stuffed chicken breasts, pasta sauces, and as a base for various appetizers. Its mild flavor makes it adaptable to many recipes.

Nutritional Information

Cream cheese is high in fat and calories but provides some protein and calcium. A typical serving contains significant amounts of vitamin A and small amounts of other nutrients.

There are reduced-fat and fat-free versions available for those monitoring their calorie intake. However, these alternatives may have different textures and added stabilizers.

Storage and Selection

Fresh cream cheese should be refrigerated and consumed by the expiration date. Unopened packages can last several weeks, while opened containers should be used within 10 days.

When purchasing cream cheese, look for packages that are properly sealed and undamaged. The cheese should be uniform in color and free from any off odors or mold.

Scroll to Top