Cream cheese is a fresh, mild-flavored cheese made from unskimmed cow’s milk. The cheese has a high fat content since it is manufactured from a mix of cream and milk. Cream cheese must include at least 33% fat in the United States, whereas it must contain 45-65% fat in the United Kingdom. Anything above is referred to as double or triple cream cheese. In German, it is also called Doppelrhamstufel meaning cheese made with “double cream”. The cheese smells gently lactic and tastes slightly salty.
Since cream cheese is firmened with lactic acid, it must be eaten fresh. Even when refrigerated, it has a rather limited shelf life. Cream cheeses made using traditional methods tend to be more crumbly than spreadable while those with stabilizers like guar gum are more firm. Boursin and Mascarpone are similar in flavor, texture, and manufacturing. Cream cheese is appropriate for vegetarians since it employs acid to coagulate the milk, such as citric acid.
Cream cheese has a mellow, sweet flavor with a lovely tang to it. At room temperature, it is a smooth, spreadable cheese that comes in a variety of flavors, including those with herbs and fruits incorporated in. In the United States, the cheese is often used to flavor cheesecakes, frostings, dips, garnishes, sweet and savory foods, and desserts. It is also used to make flavourful desserts with colourful fruit combinations such as blueberries, raspeberries and kiwis.