Cream cheese - Wikipedia, the free encyclopedia


** Cream cheese **

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Cream Cheese
Town Chester, New York
Source of milk Cow
Texture Soft
Protein content 29.36
Weight 47.6
Aging time none

Cream cheese in the United States
Nutritional value per 100 g (3.5 oz)
Energy 1,431 kJ (342 kcal)
Carbohydrates 4 g
Fat 34 g
- saturated 19 g
- monounsaturated 9 g
- polyunsaturated 1 g
Protein 6 g
Calcium 98 mg (10%)
Cholesterol 110 mg
Fat percentage can vary.
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database

*Cream cheese* is a soft, mild-tasting cheese with a high fat content.
Traditionally, it is made from unskimmed milk enriched with additional

The U.S. Department of Agriculture defines the dairy product 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.^[3] In other countries, it is
defined differently and may need a considerably higher fat content.^[4]

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.


· 1 Origin

· 1.1 Europe
· 1.2 United States

· 2 Uses
· 3 Manufacture
· 4 References



Early prototypes of cream cheese were referenced in England as early as
1583^[1]^[2] and in France as early as 1651.^[5]^[6] Recipes are recorded
soon after 1754, particularly from Lincolnshire and the southwest of

-United States[edit]-

Recipes for the making of cream cheese can be found in American cookbooks
and newspapers beginning


how is cream cheese made

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