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“better than butter!”
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*’cream cheese’ is a ‘soft/mild-tasting/fresh cheese’ with a ‘high fat content’*
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(‘stabilizers’ such as ‘carob bean gum’ + ‘carrageenan’ are typically added in ‘industrial production’)
(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)
(in other countries, it is defined differently and may need a considerably higher fat content)
(‘cream cheese’ is not naturally matured and is meant to be consumed fresh, and so it differs from other soft cheeses such as brie’ and ‘neufchâtel’)
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*it is more comparable in [‘taste’ / ‘texture’ / ‘production methods’] to ‘boursin’ + ‘mascarpone’*
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*SKETCHES*
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