Total Fat (14.26%)
Vitamin A, RAE (6.43%)
Sodium (3.07%)
Isoleucine (2.81%)
Valine (2.70%)
Cream cheese is a fresh, soft mild tasting cheese produced from a combination of milk and heavy cream and by definition must consists of at least 33 percent milk fats and less than 55 percent moisture. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production. Since it is made from a combination of cream and milk, the cheese has a high fat content. In the US, cream cheese need to contain at least 33% fat content while in Britain it should be a minimum of 45-65%. In German, it is also called Doppelrhamstufel meaning cheese made with “double cream”. The cheese has a mildly lactic aroma and a slightly salty taste.
Cream cheese is firmed with the use of lactic acid and so needs to be consumed fresh. It has a relatively short life even when refrigerated. Cream cheeses made using traditional methods tend to be more powdery than spreadable while those with stabilizers like guar gum are more firm. Cream cheese is suitable for vegetarians since it uses acid, such as citric acid to clot the milk.
Cream cheese has a mild, sweet taste with a pleasant slight tang. It is a smooth, spreadable cheese at room temperature and comes in various flavored varieties including those with herbs, fruits blended in. The cheese is widely consumed in United States where it used to enrich cheesecakes, frostings, dips, toppings, sweet & savory dishes and desserts. It is also used to make flavorful desserts with colorful fruit combinations such as blueberries, raspberries and kiwis.
Today, cream cheese has more uses than ever. This mild-flavored soft cheese can be used in both sweet and savory dishes. It pairs well with various herbs, spices, fruits, and vegetables, making it ideal to use in dips and spreads.
History
Many people consider cream cheese to be a essentially American product, there are records of similar cheeses being sold in Europe dating back to the 16th century.
In 18th century England, an early version of the famous Stilton cheese was known to be made in a similar fashion to today’s cream cheese, while in France there are references of cream-rich cheeses being made as far back as the 1540s, although these were probably aged.
It’s American dairy owner William Lawrence of Chester, N.Y., who is recognized with making the first cream cheese in 1872, which many believe happened as he tried to re-create NeufChatel en Bray, an aged cheese from the Normandy region of France. Lawrence began selling it soon afterward in the foil bricks that are still familiar today and it was an almost instant success.
There are varying stories about how cream cheese became known as Philadelphia Cream Cheese, with some claiming that it was because the cheese was packed and distributed from the city. Most believe, though, that it referenced the fact that Philadelphia was known as a city with very high standards of food production.
Try mixing cream cheese with a few tablespoons of fresh chopped chives to make a delicious filling for an omelet.
Consider adding the same mix to a pan of slow-cooked scrambled eggs to elevate an otherwise humble breakfast dish.
Cream cheese is obviously perfect for making cheesecake, but for a different take on dessert try mixing the cheese with a compote of berries to make a filling for turnovers or with grated chocolate and lemon zest as an accompaniment to pies and tarts.
Cream cheese is often spread on bread, bagels, crackers, etc., and used as a dip for potato chips and similar snack items, and in salads.
It can be mixed with other ingredients, such as yogurt or pepper jelly, to make spreads.
Cream cheese can be used for many purposes in sweet and savory cookery, and is in the same family of ingredients as other milk products, such as cream, milk, butter, and yogurt.
It can be used in cooking to make cheesecake and to thicken sauces and make them creamy.
Cream cheese is sometimes used in place of or with butter when making cakes or cookies, and cream cheese frosting.
It is the main ingredient in the filling of crab rangoon, an appetizer commonly served at U.S. Chinese restaurants.
It can also be used instead of or with butter or olive oil in mashed potatoes, and in some westernized sushi rolls.
12 ounces assorted small heirloom tomatoes, halved
Directions
Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle.
Score1/2 inch in from the edge, all the way around, using a paring knife.
Slide the pastry (on the parchment) onto a baking sheet.
Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes.
Transfer to a rack and let cool completely.
Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives.
Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
Customize this tart with your favorite toppings. For our cover, we added grilled corn.
