What is cream cheese?

cream cheese indicates a soft, spreading white cheese that is consumed fresh. The versions of this cheese have been made in France since the 1950s. The 20th century, but in 1880 the well -known cheese manufacturer in New York, A.L. Reynolds, cheese to distribute to a well -known foil. He was packed under the label "Philadelphia Cream Cheese", which is still one of the easiest recognized brands. In his name he used Philadelphia not because it was created there, but because at that time, connecting food with the city suggested higher quality. In some countries, this cheese is simply called Philadelphia to differ from other "creamy" cheeses, such as the triple cream brie. Instead, it is slightly fastened by the introduction of lactic acid. Cheaper brands often add stabilizers such as guar rubber to obtain the necessary strength, because the fat content in dairy products is susceptible to separation. Some feel that the use of stabilizers cheats and will only eat products that made the "old -fashioned" way. Creamy withThe stabilizers made without stabilizers can be more cumbersome than spreading and has a relatively short lifetime, even if it is kept chilled.

bagels ending with cream cheese called Schmear in Yiddish are of course the classic use of this food. Titled versions are also popular, especially when served with bagels. The Philadelphia brand offers cream cheese with flavored cheese and flavored cheese in the baths. The whipped versions spread simpler, but usually include stabilizers and are sometimes sold under the name Neufchal, which is not discussed at all to European Neufer cheeses. The low -fat version can also be called a non -male as it depends on stabilizers.

There are many differences of recipes that integrate this cheese. This includes cheese cake, icing, decreases and span and omelette. Can also be used in alternating layers with pesto and dried parajchips or as a bottom layer for Raspberry JELL-O.

Despite being cream cheese, the cream cheese has a relatively low protein content compared to hard cheeses. One-unce (28 g) serving only 1 gram of protein. Traditional cream cheese can also have a relatively high content of saturated fats containing up to 40% fat. Fortunately, it does not contain any trans fats, so it has its redemptive qualities. Philadelphia is effective in marketing its product as better than butter because it has lower fat than butter.