Cream Cheese
Cream Cheese spreads fabulously and goes well with any taste you can think of, from the mildest to the strongest. And where would cheesecake be without it?
- Aroma Light fresh cream aroma
- Taste Milk and cream taste (plain), sweet and slightly tangy
- Texture Supple and flexible texture, slightly pasty
Basic info
Category: Fresh
Appearance: Rindless; soft, creamy and very smooth white body colour; bright and velvety surface
Varieties: Plain; flavoured with fine herbs, garlic, onion, spices, etc., with fruit and with different spices such as cinnamon
How to enjoy them?
This is an excellent spreading cheese, famous for its use on those glorious Sunday morning bagels with smoked salmon, but also delicious on every day toast. However, Cream Cheese is also known as the "King of canapés and hors-d’oeuvres". With raw vegetables and crackers, olives and capers, it adapts perfectly to all seasonings, salty or sweet: strawberries, blueberries, pineapple, honey, cucumbers, bell peppers, carrots, herbs and citrus zest, etc.
How are they made?
Lactic bacteria is added to pasteurized milk and allowed to ferment. At the right moment the liquid coagulates to become cream cheese. Cream cheese does not go through the pressing stage. The milk separates and the whey is allowed to drain off the curd, after which the curd is stirred to make it homogenous. Stabilizers can be added to the curd.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
Conservation
Storage
The shelf life of fresh cheeses is the shortest of all cheese categories: two weeks or more according to the cheese. So put your trust in the "best before" label on the package.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
