cream cheese ‘although so called, is not properly cheese, but is nothing more than cream dried sufficiently to be cut with a knife’. Thus Mrs Beeton in 1861. Her comment was pertinent in that the simplest form of cream cheese is made by draining cream through a muslin and leaving it for a few days until it becomes as firm as butter. But what is normally offered as cream cheese is produced in a more sophisticated manner, and is rarely made from cream alone. Cremets d’Anjou, for example have an addition of egg white.