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 simp

The term “cream cheese” generally refers to spreadable, cow’s-milk cheeses, originally with a high butterfat content (though many versions now substitute various gums and gelling agents to produce a l

Smooth, spreadable, slightly tangy cow’s milk cheese with a fairly long shelf life due to the addition of gum arabic (or carrageenan or xanthan gum), a commercial stabilizer. By law, cream cheese must

Cream Cheese comes in many forms, from flavored and sweetened, to whipped and low fat. By adding flavors and or removing fat, the texture changes. For consistency, the recipes in this book use plain f