CreamCreamCream cheesecheesecheese refers to the soft, spreadable white cheesecheesecheese that is consumed fresh. It was first made in the 1870s in Chester, New York, but in 1880, a well-known New York cheesecheesecheese manufacturer, A.L. Reynolds, began to distribute the cheesecheesecheese in the familiar foil wrapping. It was packaged under the label "Philadelphia CreamCreamCream CheeseCheeseCheese," and Philadelphia CreamCreamCream CheeseCheeseCheese continues to be one of the most easily recognized brands. He used Philadelphia in the name not because it was created there, but because in that era, associating a
food with the city suggested a higher quality. In some countries, creamcreamcream cheesecheesecheese is simply called Philadelphia to differentiate from other “creamcreamcream”
cheeses like triple creamcreamcream
brie.
CreamCreamCream cheesecheesecheese is made from a combination of creamcreamcream and milk, and is not matured or hardened, as are other cheeses. Instead, it is slightly firmed by the introduction of lactic acid. Frequently, less expensive brands will add stabilizers like
guar gum to get the necessary firmness, because the high
fat content of the milk products is prone to separating. Some feel that using stabilizers in creamcreamcream cheesecheesecheese is cheating and they will only eat creamcreamcream cheesecheesecheese made the “old-fashioned” way. If made without stabilizers, creamcreamcream cheesecheesecheese may be more crumbly than spreadable, and it has a relatively short
shelf life, even when kept refrigerated.
Bagels topped with creamcreamcream cheesecheesecheese, called
schmear in
Yiddish, are of course a classic use of the cheesecheesecheese. CreamCreamCream cheesecheesecheese with additional flavorings has also become popular, especially when served with bagels. Philadelphia Brand offers herbed, strawberry,
pineapple, and onion flavored creamcreamcream cheesecheesecheese in tubs.
Whipped cream cheesecheesecheese does spread easier, but it usually does include stabilizers and is sometimes sold under the name Neufchatel, which does not at all resemble European Neufchatel cheesecheesecheese. Low fat creamcreamcream cheesecheesecheese may also be called Neufchatel because it depends upon stabilizers.
Recipes including creamcreamcream cheesecheesecheese abound. These include the beloved
cheesecake, creamcreamcream cheesecheesecheese frosting, use of creamcreamcream cheesecheesecheese in dips and spreads, and creamcreamcream cheesecheesecheese added to omelets. One delightful dish alternates creamcreamcream cheesecheesecheese with layers of
pesto and sundried tomatoes. Another popular use of creamcreamcream cheesecheesecheese is as a bottom layer for raspberry Jell-O.
In spite of being cheesecheesecheese, creamcreamcream cheesecheesecheese has a fairly low
protein content as compared to hard cheeses. A one-ounce (28 g) serving of creamcreamcream cheesecheesecheese offers up a measly gram of protein. Traditional creamcremcream heesecheese can also be quite high in
saturated fat, containing as much as 40% fat. It fortunately contains no trans fats, so it does have its redeeming qualities. Philadelphia has been effective in marketing creammcreesecheese as better than butter, because it is lower in fat than butter. This is certainly true, and creamcreamcream cheesecheesecheese it is argued, tastes a lot more exciting than butter.
