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Cream cheese

Soft, mild-tasting cheese with a high fat content / From Wikipedia, the free encyclopedia

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Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.[1][2] Stabilizers such as carob bean gum and carrageenan are often added in industrial production.[3]

Quick facts: Cream cheese, Country of origin, Pasteurized,...
Cream cheese
Country of originUnited States of America
Aging timeNone
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Quick facts: Nutritional value per 100 g (3.5 oz...
Cream cheese in the United States
Nutritional value per 100 g (3.5 oz)
Energy1,431 kJ (342 kcal)
4 g
34 g
Saturated19 g
Monounsaturated9 g
Polyunsaturated1 g
6 g
98 mg
Other constituentsQuantity
Cholesterol110 mg

Fat percentage can vary.
Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

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.[4] Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture.[5] In other countries, it is defined differently and may need a considerably higher fat content.[6]

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.