Cream cheese

Cream cheese is a soft, mild-tasting fresh cheese. It is produced using milk and cream. Unlike many soft cheeses, such as Brie or Neufchâtel, cream cheese is not naturally matured. This means it is intended to be consumed while fresh. Its texture and production methods are more similar to Boursin or mascarpone.

The manufacturing process relies on complex molecular changes. In milk, protein molecules have a negative surface charge. These molecules act as surfactants, forming micelles around fat particles to keep them in an emulsion. To begin cheese production, lactic acid bacteria are added to pasteurized and homogenized milk. During fermentation, the pH of the blend decreases as it acidifies. This causes amino acids on the protein surfaces to lose their charge. The fat micelles shift from a hydrophilic, or water-loving, state to a hydrophobic state. This shift causes the liquid to coagulate into a solid.

Timing is the most critical factor in creating successful cream cheese. If the bacteria remain in the milk too long, the pH drops too far. This causes the micelles to gain a positive charge, returning the mixture to a liquid form. Makers must kill the bacteria by heating the mixture at a specific moment. This occurs at the isoelectric point. This is the state where half of the ionizable surface amino acids are positively charged and half are negative. Inaccurate heating can result in inferior cheese with inconsistent flavor or texture.

Because cream cheese has a high fat content, the fat can repel water. This can cause the water to separate from the cheese. Industrial producers often add stabilizers to prevent this and prolong shelf life. Common stabilizers include carob bean gum, guar gum, or carrageenan. In Canada, regulations allow ingredients like xanthan gum or gelatin up to a maximum of 0.5%. Nitrogen may also be added to improve the spreadability of the product.

The history of cream cheese began in the United States during the 1870s. Around 1873, William A. Lawrence, a dairyman in Chester, New York, mass-produced an unripened cheese. In 1872, he had been making a Neufchâtel style cheese. By adding cream, he created a richer version he called "cream cheese." In 1877, Lawrence launched a brand featuring a cow silhouette logo. By 1879, he partnered with Samuel S. Durland to expand his factory operations.

Many famous brands emerged from the New York dairy industry. In 1880, Alvah Reynolds began selling "Philadelphia Cream Cheese." Although the name suggests a Pennsylvania origin, the cheese actually came from Chester, New York. Reynolds later bought the Empire Cheese Co. in 1892. In 1903, he sold the Philadelphia brand rights to the Phenix Cheese Company. Other historical brands included Star, World, Globe, Eagle, and Mohican.

Different countries have specific legal requirements for what can be called cream cheese. The U.S. Food and Drug Administration requires at least 33% milk fat. It also mandates a moisture content of no more than 55% and a pH between 4.4 and 4.9. Canadian regulations are similar, requiring at least 30% milk fat and a maximum of 55% moisture. In Canada, makers must use specific enzymes like chymosin A and B, pepsin, or rennet. Preservatives like sorbic or propionic acid are also regulated.

Cream cheese is a staple in many culinary traditions. It is very common in the Ashkenazi Jewish cuisine of New York City. A popular dish is the bagel and cream cheese open-faced sandwich. This often includes toppings like lox and capers.

In Spain and Mexico, the product is sometimes called "queso filadelfia." While many people make it at home, consistent commercial production remains a difficult technical challenge.