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| − | {{ingredient}} | [[Cookbook:Cheese|Cheese]]
| + | #REDIRECT [[wikipedia:Cream Cheese|Cream Cheese]] |
| − | [[Image:NCI_cream_cheese_bagel.jpg|right|200px|thumb|Cream cheese on a bagel]]
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| − | '''Cream cheese''' is a soft, mild-tasting, white [[Cookbook:cheese|cheese]] that contains at least 33% milk fat with a moisture content of not more than 55%. [http://www.ams.usda.gov/DAIRY/creamche.pdf] It is sold in brick form or in a small, tub-like container. Variety brands add such additional seasonings as [[cookbook:garlic|garlic]], [[cookbook:dill|dill]], and [[cookbook:olive|olive]]s. Cream cheese differs from other cheese in that it is not allowed time to mature and is meant to be consumed fresh. It is a primary ingredient in [[cookbook:cheesecake|cheesecake]] and other [[Cookbook:dessert|dessert]]s, and is often spread on [[cookbook:bagel|bagel]]s and eaten with [[Cookbook:lox|lox]] (smoked [[cookbook:salmon|salmon]]). On bagels, cream cheese is sometimes referred to by the Yiddish word ''schmear''.
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| − | According to food manufacturer Kraft Foods, "Cream cheese originated in the United States in 1872 when a dairyman in Chester, New York, developed a 'richer cheese than ever before,' made from [[cookbook:cream|cream]] as well as whole [[cookbook:milk|milk]]." A. L. Reynolds, first began distributing cream cheese wrapped in tin-foil wrappers, calling it ''Philadelphia Brand''. In some places, including parts of [[Cookbook:Cuisine of Spain|Spain]], cream cheese is called simply "Philadelphia", and in places in [[Cookbook:South American cuisines|Latin America]], including [[Cookbook:Cuisine of Argentina|Argentina]] and [[Cookbook:Cuisine of Chile|Chile]], it is called "Queso Philadelphia", or "Philadelphia Cheese".
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| − | In many European countries, Cream cheese is eaten as a cheese, rather than a spread, and is served on cheese trays. For example, in [[Cookbook:Cuisine of Italy|Italy]], chunks of cream cheese are served in fresh salads. [[Cookbook:Cuisine of Japan|Japanese]] consumers put cream cheese on crusty bread. Cream cheese bars, originally invented in [[Cookbook:Cuisine of Russia|Russia]], have made their way into the United States in recent years.
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| − | Popular non-dairy cream cheese alternatives exist, such as ''Tofutti'' "Better than Cream Cheese", a popular [[Cookbook:Vegan cuisine|vegan]] cream cheese substitute made from [[Cookbook:Soybean|soybean]], palm fruit, olive, and non-dairy lactic acid.
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| − | Cream cheese is used in many recipes.
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| − | [[Category:Cheeses|{{PAGENAME}}]]
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