Cream Cheese

Cream cheese: More than a bagel’s best friend

It’s hard to think of a friendlier cheese than cream cheese, but this rich, creamy, and versatile staple is more than just a bagel’s best friend. Whether it’s whipped into frosting, spread on crackers, or blended into decadent cheesecake, Wisconsin cream cheese makes everything tastier, tangier, and utterly delicious.

Cream cheese’s soft, spreadable texture and mild but zesty flavor are thanks to its high fat content, which gives the cheese a rich, silky, melt-in-your-mouth quality. The combination of creaminess and pleasant acidity makes cream cheese a star in both savory dishes and sweet delights.

Wisconsin’s own cream cheese

In Wisconsin, cream cheese takes its rightful place among the over 600 flavors, styles, and varieties of cheese produced right here in America’s Dairyland. In our supermarkets, you’ll find cream cheese from artisan cheesemakers like Ron’s Wisconsin Cheese, a family-owned operation specializing in handcrafted production. Ron’s offers cream cheese with herbs and spices, as well as a nice selection of cheese spreads. You’ll also find Wisconsin cream cheese from some of our larger producers like Schreiber Foods, which makes cream cheese in a variety of flavors, including strawberry, blueberry, onion and chive, and pumpkin. It’s all part of Wisconsin’s obsession with finding as many ways as possible to make, slice, spread, and enjoy the tastiest cheese on the planet.

All about cream cheese

Cream cheese is known for its soft, spreadable texture and mildly tart flavor. It’s pale white in color, with a consistency somewhere between butter and whipped cream. There are tons of varieties of this crowd-pleasing favorite – everything from full-fat to nonfat versions to those flavored with herbs, fruits, and vegetables.

The origins of cream cheese

Cream cheese takes its inspiration from neufchâchtel, a soft white cheese with a molded rind from Neufachâtel-en-Bray in Normandy. One of France’s oldest cheeses, its flavor profile is softly milky, meaning it has been a versatile culinary companion since first mentioned in 1037. The American version, though, came about in 1872, a dairyman named William Lawrence from Chester, New York made what he called a neufchâtel, though it was not similar at all to that particular cheese. In 1880, in a stroke of marketing genius, a New York distributor started carrying Lawrence’s cheese under the brand “Philadelphia Cream Cheese,” since the city was known for good cheese.

How it’s made

Cream cheese is a fresh, soft, mild-tasting variety with a slight sweetness and mild sour note. It’s made from a combination of cows milk and cream, giving it a higher percentage of fat content and a rich and smooth texture. As regulated by the U.S. FDA, cream cheese must have at least 33% milk fat and a moisture content of up to 55%, with a pH between 4.4 and 4.9. These factors are responsible for cream cheese’s delicious zest.

Cheesemakers make cream cheese by adding lactic acid bacteria to cause milk curd to separate from the whey or milk liquids. Once the whey is drained and the curds are heated, cheesemakers add stabilizers like guar and carob gums to give the cheese its decadent texture.

Cream cheese substitutes

When you’re fresh out of cream cheese, you can substitute it with Greek yogurt, sour cream, crème fraiche, or mascarpone, depending on the recipe.

How to cut cream cheese

Cream cheese is easier to cut and wrap when it’s chilled. Score the plastic or aluminum wrapper with a sharp knife and slice it with a cheese wire slicer.

Fun facts

• A favorite for bakers: Cream cheese is not just about spreads; it’s a superstar in baking. It’s the secret ingredient in cheesecake, which wouldn’t be nearly as luscious without it.
• Health-conscious options: There are also lower-fat and whipped varieties of cream cheese for those looking to cut calories but still indulge.
• Versatility: Cream cheese can go from sweet to savory with the flick of a spatula, making it an incredibly versatile ingredient in the kitchen.
• It ages well: While cream cheese is meant to be eaten fresh, it can be stored for weeks in the fridge and doesn’t lose its texture quickly.

How to enjoy cream cheese

What to eat with cream cheese

Cream cheese is a multi-tasking superhero in the kitchen. Cheesecakes would be just cake without the sweetness and creaminess of cream cheese. Carrot cake, cinnamon rolls, and velvet cake all taste better with cream cheese frosting. When blended with herbs and spices, cream cheese makes a tasty dip for chips and veggies. You can elevate a simple chicken breast by stuffing it with cream cheese mixed with spinach or sun-dried tomatoes. And while bagels wouldn’t be bagels without a schmear of cream cheese, you can also spread it on crackers, sandwiches, and wraps.

What to sip with cream cheese

• Wine: When enjoying cream cheese in savory dishes, a crisp sauvignon blanc or lightly oaked chardonnay will offer a pleasant contrast by cutting through the creaminess of the cheese. For dessert, dishes like cheesecake, a Riesling, or prosecco are perfect pairings, complementing the cheese’s sweetness.
• Beer and cider: A wheat beer, fruit beer, cider, or light lager will balance the richness of the cheese without overwhelming it. If you’re enjoying smoked salmon and cream cheese, try pale ale for a bit more complexity.
• Spirits: A smooth vodka or gin cocktail is surprisingly complementary, especially if you’re enjoying cream cheese as part of a dip with savory crackers or veggies. For desserts, a bit of Bailey’s Irish Cream is a fun and indulgent pairing.