Cream Cheese

Cream cheese occupies a relatively small but important place among the many varieties of cheeses, in India, specially in bakery segment.

We all are quite familiar with cheese cake, a popular variety among cakes. Many companies in India are now manufacturing cream cheese, contributing to the development of the product. Some of their names are established, but many others are still trying to make a mark. There are few international brands also present in Indian market.

Most of us using cream cheese know little what makes it so creamy. Mostly everyone know about Cheddar, Moozzarella, Parmesan but why cream cheese is considered cheese, when it is not comparable to other cheeses? Cheeses similar in taste and texture to cream cheese include mascarpone, an Italian soft cheese, and Boursin, a creamy cheese that originated in Normandy.

Cream cheese is a soft, neutral-tasting cheese made from milk and cream. Its subtle sweetness, mild tanginess, and silky smooth texture make it extremely versatile: Spread it on a bagel, mix it into cookie dough or cake batter, or use it as a base for creamy frosting. Cream cheese is a popular spread and filling for sandwiches; it is also used in baking, for cheesecake, and is a component of some pastries and frostings.

Cream cheese is nearly white in colour and has a mild but rich taste. It's soft, smooth and mild. It is highly nutritious being rich in fat and milk proteins. Cream cheese is similar to cottage cheese but is higher in fat content, cottage cheese being made from skim or nonfat milk.

Cream cheese is a fresh cheese containing at least 33 percent fat with a moisture content of 55 percent or less. It also contains protein in the range of 8-9% which has the ability to retain a large amount of water. Thus high moisture content in cheese is due to the presence of high protein. The cheese is comparable in flavour and texture to mascarpone cheese.

Making Cream Cheese