Platter of Cream Cheese

An American original, cream cheese became popular around 1880 when factories expanded from the Northeast to the rest of the country. At that time, production underwent a revolutionary change with the invention of the separator, which made it possible to separate the whey immediately from the hot solids. This process allowed cheesemakers to pack the curd hot, and the shelf life for the finished cheese doubled. Available plain and with sweet or savory flavors, cream cheese is also available in a lower fat variety called neufchatel.

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Appearance

Creamy white

Texture

Smooth, creamy

Flavor

Rich, nutty, slightly sweet

Serve.


Use as a sandwich spread for bagels and wraps. Add depth to soups and richness to baked goods. Make a rich frosting for a carrot cake or chocolate cake. Also a key ingredient in cheesecakes.

Pair.


Beer: Ciders & Fruit Beers, Weiss Beer
Wine: Chianti, Chardonnay, Riesling

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed
Shaved iconShaved
Shredded iconShredded
Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

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X

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Performance Notes - With a relatively high moisture and milkfat content, cream cheese and neufchatel blend well with and carry other flavors, which make them ideal bases for spreads and dips. Cream cheese and neufchatel should be well chilled for easier cutting and wrapping. Score plastic with a sharp knife; cut with a platform wire or a fishing line cutter.

Recipes with Cream Cheese


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