.
“better than butter!”
.
*’cream cheese’ is a ‘soft/mild-tasting/fresh cheese’ with a ‘high fat content’*
.
(‘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’)
.
*it is more comparable in [‘taste’ / ‘texture’ / ‘production methods’] to ‘boursin’ + ‘mascarpone’*
.
.
*👨🔬🕵️♀️🙇♀️*SKETCHES*🙇♂️👩🔬🕵️♂️*
.
.
.
.
.
💕💝💖💓🖤💙🖤💙🖤💙🖤❤️💚💛🧡❣️💞💔💘❣️🧡💛💚❤️🖤💜🖤💙🖤💙🖤💗💖💝💘
.
.
*🌈✨ *TABLE OF CONTENTS* ✨🌷*
.
.
🔥🔥🔥🔥🔥🔥*we won the war* 🔥🔥🔥🔥🔥🔥