Cream cheese is a soft, mild-tasting cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream.
In the United States of America, it is defined by the US Department of Agriculture as containing at least 33% milk fat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. In other countries, it is defined differently and may need a considerably higher fat content.
Cream cheese is not naturally matured and is meant to be consumed fresh, and so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and Mascarpone.
Read more about Cream Cheese: Uses, Manufacture
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