Cream cheese

Cream cheese is a soft, mild-tasting cheese with a high fat content. It is a fresh cheese, meaning it is not aged and is meant to be consumed soon after production. Cream cheese is often used in cooking, baking, and as a spread on bagels and bread.

History

Cream cheese was first produced in the United States in the 19th century. The term "cream cheese" was first mentioned in 1828 by Anne Blundell's 'Manual of Domestic Economy'. However, it was not until 1872 that a dairyman named William Lawrence from Chester, New York developed the first commercially produced cream cheese.

Production

The production of cream cheese involves the addition of cream to cow's milk, which is then heated to a specific temperature before the addition of a lactic acid starter. The mixture is then left to coagulate and become more acidic. The curd is then heated again and strained to remove the whey, leaving behind the solid cream cheese.

Uses

Cream cheese is used in a variety of culinary applications. It is commonly used as a spread on bagels and bread, and is a key ingredient in many desserts, including cheesecake. It can also be used in savory dishes, such as dips and sauces.

Nutritional Information

Cream cheese is high in fat and calories, but it also provides a source of protein and calcium. However, it is low in carbohydrates, making it a suitable option for some low-carb diets.

Varieties

There are several varieties of cream cheese available, including whipped cream cheese, which is lighter and more spreadable, and flavored cream cheeses, which can include ingredients like herbs, fruits, or spices.

See Also

• Cheese
• Cheesecake
• Bagel

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