Cream Cheese, an American original, became popular around 1880 when factories spread from the Northeast to the rest of the country. At that time, production underwent a revolutionary change with the invention of the separator, which made it possible to separate the whey immediately from the hot solids. This process allowed cheesemakers to pack the curd hot, and the shelf life for the finished cheese doubled.

Description:

An American original, Cream Cheese has a rich, nutty, slightly sweet flavor. Of French origin, Neufchatel is lower in fat. Available plain and with sweet or savory flavors. Creamy texture. Blend for dips, spreads, fillings or frostings.

Appearance:

Creamy white

Texture:

Smooth, creamy

Flavor:

Rich, nutty, slightly sweet

Serving Suggestions:

Use as a sandwich spread for bagels and wraps.

Add depth to soups and richness to baked goods.

Make a rich frosting for a carrot cake or chocolate cake. Also a key ingredient in cheesecakes.

Goes Well With:

Fresh fruit, jams and jellies, fruit and nut breads, bagels
Fruity white wines like Riesling

Styles / Varieties:

Wisconsin cheesemakers produce Cream Cheese and Neufchatel in many flavors including berry, herb, smoked salmon and roasted garlic.

Cream Cheese and Neufchatel are available in a variety of random weight packages or bulk.

Performance Notes:

With a relatively high moisture and milkfat content, Cream Cheese and Neufchatel blend well with and carry other flavors, which make them ideal bases for spreads and dips.

Cream Cheese and Neufchatel should be well chilled for easier cutting and wrapping. Score plastic with a sharp knife; cut with a platform wire or a fishing line cutter.

Federal Standards of Identity:

Maximum Moisture: 55%

Cheese Performance in the Kitchen - Cream Cheese
	Cold	Surface Broil	Oven (surface)	Oven (in recipe)	Direct Heat (in suspension)
Sliced
Cubed
Shaved
Shredded
Grated
Crumbled
Spooned/Spread	x	x	x	x	x

Sources: Wisconsin Milk Marketing Board and Webstop