| Cream cheese | |
|---|---|
 | |
| Country of origin | United States of America |
| Pasteurized | Yes |
| Texture | Soft |
| Aging time | None |
 Related media on Commons | |
| Nutritional value per 100 g (3.5 oz) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,431 kJ (342 kcal) | ||||||||||
4 g | |||||||||||
34 g | |||||||||||
| Saturated | 19 g | ||||||||||
| Monounsaturated | 9 g | ||||||||||
| Polyunsaturated | 1 g | ||||||||||
6 g | |||||||||||
| |||||||||||
| Other constituents | Quantity | ||||||||||
| Cholesterol | 110 mg | ||||||||||
Fat percentage can vary. | |||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.[3][4] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone. Stabilizers such as carob bean gum and carrageenan are often added in industrial production.[5]
The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9.[6] Similarly, under Canadian Food and Drug Regulations, cream cheese must contain at least 30% milk fat and a maximum of 55% moisture.[7] In other countries, it is defined differently and may need a considerably higher fat content.[8]
Cream cheese originated in the United States in the 1870s.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
- ^ Oxford English Dictionary
- ^ "cream cheese". Merriam-Webster Online Dictionary. Retrieved 14 August 2011.
- ^ "Cream Cheese". Bon Appetit. 10 June 2008. Retrieved 1 April 2017.
- ^ "US Code of Federal Regulations". Retrieved 5 November 2014.
- ^ "Food and Drug Regulations". Minister of Justice (Canada). Retrieved 20 July 2017.
- ^ "Cream cheese recipes". BBC Food. Retrieved 1 April 2017.