Cream cheese

Developed in the United States in 1872, cream cheese is a mildly tangy, spreadable cheese with a smooth, creamy texture. This soft, unripened cheese is made from cow’s milk cultured with bacteria. There are specialty varieties, such as low fat and whipped, and cream cheese made with or without a stabilizer. The recipes in this text use whole-milk, block-style cream cheese made with a stabilizing agent. Cream cheese is a popular ingredient for many types of cheesecakes, pastry dough, tarts, and cookies.