Cream Cheese

Cream cheese is considered to be a fresh type of cheese due to the fact that it is not aged. It was invented by the Americans in the state of New York in 1872. The flavor is subtle, fresh, and sweet, but has lightly tangy taste. At room temperature, cream cheese spreads easily and has a smooth and creamy texture which makes it rich. It is made by adding cream to cow’s milk which gives it its richness but it is not ripened therefore limiting its shelf life. Cream cheese is usually white in color and is called ‘white cheese’ in certain parts of the world. It also comes in low fat and non-fat varieties.

In comparison to other types of cheeses that have a long aging process, cream cheese can be enjoyed right away. It however must be stored in a cool place therefore it should be refrigerated as it can absorb odors. It is also best eaten when cool. This type of cheese is also good for mixing with herbs and spices as well as fruits or even chocolates.

Types of Cream Cheeses include:

• Curd Cheese
• Cottage Cheese
• Mascarpone Cheese
• Ricotta
• Neufchatel (reduced fat cream cheese)
• Flavoured Cream Cheese (herbal, fruity, vegetable and peppery are available)

These cheeses are soft and smooth and have a fresh aroma, except for cottage cheese. The colour varies from a milky white to a creamy yellow colour, which is ofcourse dependent on the content of fat that is available in the cream cheese. Based on the texture of the cream cheese, it has to be packaged in plastic containers, jars, and sold in tubs or blocks.

Presently, existing pasteurization and packaging techniques are allowing cream cheese manufacturers to produce cream cheese with a refrigerated shelf-life of up to 6 months. Remember the fresher the cheese the better it will taste.