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Topic: Cream cheese

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	Cream cheese - Wikipedia, the free encyclopedia
		Cream cheese is a soft, mild-tasting, white cheese that contains at least 28% fat and is sold in brick form or in a small, tub-like container.
		Cream cheese differs from other cheese in that it is not allowed time to mature and is meant to be consumed fresh.
		Cream cheese is sometimes used in frosting to add a richer flavor.
	en.wikipedia.org /wiki/Cream_cheese (216 words)

	Panera Bread® > Nutrition Information (Site not responding. Last check: 2007-11-06)
		Cream cheese (pasteurized milk and cream, cheese culture, salt, carob bean gum), water, potassium sorbate, xanthan gum, guar gum, dextrose.
		Neufchatel cheese (pasteurized milk and cream, cheese culture, salt, stabilizers [xanthan and/or carob bean and/or guar gum]), sugar, water, roasted hazelnuts (blanched hazelnuts with peanut and/or cottonseed oil), vanilla powder (dextrose, silicon dioxide, potassium sorbate), xanthan gum, guar gum, dextrose.
		Neufchatel cheese (pasteurized milk and cream, cheese culture, salt, stabilizers [xanthan and/or carob bean and/or guar gum]), water, raspberry seasoning (sugar, raspberries, and beet powder), sucrose, potassium sorbate, xanthan gum, guar gum, dextrose.
	www.panerabread.com /familynutritionalprofile.aspx?familyid=114 (235 words)

	Kraft Foods - Kraft Brands Around the World (Site not responding. Last check: 2007-11-06)
		Cream cheese originated in the United States in 1872 when a dairyman in Chester, NY, developed a "richer cheese than ever before," made from cream as well as whole milk.
		In many European countries, Philadelphia is eaten as a cheese, rather than a spread, and is served on cheese trays.
		Over the years, as consumer needs have changed, Philadelphia cream cheese has continued to prove as versatile as it is delicious.
	www.kraft.com /archives/brands/brands_cream.html (390 words)

	Alicia's Recipes - Philadelphia Cream Cheese Dessert Recipes - Pies, Cream Cheese Pie, Icing, Cookies and Other Dessert ...
		Cream cheese layer: Beat softened cream cheese with confectioners sugar and vanilla until fluffy.
		Beat cream cheese, sour cream and sugar until smooth; stir in applesauce, vanilla and cinnamon.
		Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
	www.aliciasrecipes.com /cream_cheese_dessert_recipes.htm (1225 words)

	The Dick cheese with cheese fondue and cream cheese mints
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	dick-cheese.ronad.net (1174 words)

	The Mouse and cheese with cream cheese frosting and chuckee cheese
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	mouse-and-cheese.ronad.net (769 words)

	The Philly cheese steak with feta cheese and cream cheese recipes
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	philly-cheese-steak.ronad.net (936 words)

	The Cream cheese mints with cheese cake recipe and dutch cheese
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	cream-cheese-mints.ronad.net (1068 words)

	Hormel Foods - Glossary - Cream Cheese
		Cream cheese is produced as a traditional version made with whole milk or as a version made with skim milk in order to provide a low and non fat version.
		Other versions of cream cheese are also available which have been enhanced with herbs, spices or fruit to be used as flavored additions to appetizers and food dishes.
		Another variety of cheese that is often considered to be a cream cheese is referred to as Neufchatel cheese, named for the town in France in which it originated.
	www.hormel.com /kitchen/glossary.asp?id=33212&catitemid= (445 words)

	The String cheese with cream cheese mints and chucky cheese
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	string-cheese.ronad.net (824 words)

	Allrecipes \| Cook's Encyclopedia \| cream cheese
		The soft, unripened cheese is made from cow's milk and by law must contain at least 33 percent MILK FAT and not more than 55 percent moisture.
		GUM ARABIC is added to some cream cheese to increase firmness and shelf life.
		Cream cheese is sometimes sold mixed with other ingredients such as herbs, spices or fruit.
	allrecipes.com /advice/ref/ency/terms/6082.asp (215 words)

	Cream Cheese (Site not responding. Last check: 2007-11-06)
		The most fundamental is the fact that what is sold in supermarkets as cream cheese is nothing of the sort.
		It is an industrial concoction of milk, enough cream to claim it's in there and all sorts of gums and stabilizers to make it appear like what it isn't.
		Cream cheese is supposed to be made from cream and would be outrageously expensive if it was.
	schmidling.netfirms.com /ccheese.htm (714 words)

	Cream Cheese Frosting (Site not responding. Last check: 2007-11-06)
		To have perfectly smooth cream cheese frosting with enough body to spread in dramatic swirls or even pipe through a pastry bag, you have to know these two secrets.
		First, overbeating breaks down the cream cheese, and produces grainy looking frosting that is too soft to hold a shape.
		The butter can be cold, but preferably at room temperature, 68 to 70 degrees F. Combine cream cheese, butter, vanilla and sugar in a food processor and pulse just until smooth and creamy.
	www.culinarycafe.com /Desserts/Cream_Cheese_Frosting.html (218 words)

	Alicia's Country Kitchen Philadelphia Cream Cheese Salad Recipes
		Refrigerate until partly solid (soft enough to be mixed with other ingredients.) Add cottage cheese, small chunks of cream cheese and coconut.
		Mix all together while water is hot, first cream cheese and Jello with hot water; add remaining ingredients.
		Combine vinegar, cream cheese, soup and 1/2 cup water in blender.
	www.aliciasrecipes.com /cream_cheese_salad_recipes.htm (791 words)

	Cream cheese
		In the production of cream cheese there is the addition of lactic acid bacteria to the milk.
		It is often combined with other ingredients such as herbs, pepper or garlic giving it extra flavours that range from mild to spicy.
		Cream cheese has the highest water content of all cheese varieties.
	www.frencheese.co.uk /diduknow/history.php?id_art=31&id_topic=20 (96 words)

	Halfbakery: Cream Cheese Rings
		I think cream cheese of the realest can be made denser or creamier by filtering more or less of the water out.
		Cream cheese is almost defined by it's spreadability.
		cream cheese wiz is baked--don't recall the brand, but i saw it, it was called "easy cheese" or something (again, don't quite recall)...
	www.halfbakery.com /idea/Cream_20Cheese_20Rings (3464 words)

	Cream Cheese Brownies (Site not responding. Last check: 2007-11-06)
		If you must, you can add some chopped walnuts or pecans to the brownie batter, but if you do you might want to omit the chocolate chips from the cream cheese layer, unless you like a lot of crunch to your brownies (the chips will be crunchy when cold).
		For Cream Cheese Mixture: In small bowl of electric stand mixer (or use a medium bowl and a powerful hand-held mixer), combine softened cream cheese, sugar, and vanilla.
		The spoonfuls of brownie batter will not entirely cover the cream cheese layer--OK. If you wish, with a toothpick or cake tester, cut through the brownie batter spoonfuls and just into the cream cheese layer five or six times, first parallel to the long edges of the pan, then parallel to the short edges.
	www.hyperx.com /Recipes/cream_cheese_brownies.htm (684 words)

	Creole Cream Cheese
		Creole Cream Cheese is a farmer style cheese similar in fashion to a combination of cottage cheese and sour cream.
		Today, Creole cream cheese may be purchased from Dorignac’s on Veterans Hwy in New Orleans.
		Creole cream cheese is excellent in ice creams and pastries.
	www.jfolse.com /recipes/misc/misc01.htm (184 words)

	Tillamook Cheese - Ice Cream (Site not responding. Last check: 2007-11-06)
		Tillamook Ice Cream is made with fresh milk and cream, cane and corn sweeteners, milk solids, stabilizers, and the highest quality flavoring.
		Buttery caramel ice cream with pecans and a caramel ripple.
		Vanilla ice cream with a ripple of mountain huckleberries.
	www.tillamookcheese.com /products/icecream.html (506 words)

	Cream Cheese Mascarpone (Site not responding. Last check: 2007-11-06)
		This Italian cream cheese is a native of the Lombardy region of Italy, which is also home to the fashion center of Milan and the town of Gorgonzola, or blue cheese city, as we like to call it.
		The distinction 'cream cheese' is only half correct regarding mascarpone.
		It is made from the cream of cow’s milk, but no cheese starter or rennet is used in its production.
	www.egourmetcheese.com /cheese/creamcheese.htm (243 words)

	Cheese of the Month: Zingermans Cream Cheese (Site not responding. Last check: 2007-11-06)
		"I grew up on commercially produced cream cheese, like most of us did," says Ari Weinzweig, owner of Zingerman's, "and I wanted to make something full of flavor." Weinzweig has long been interested in "foods that people take for granted," and says that making them as tasty as possible is one of his favorite challenges.
		The curds are hand-ladled to preserve texture (as opposed to being extruded by machine, which necessitates reheating the cream cheese and thus compromises flavor and texture).
		And no gums or stabilizers are added to the cream cheese, which is why it doesn't have the gummy texture so common to commercial cream cheese.
	www.taunton.com /finecooking/pages/c00116.asp (256 words)

	How to make cream cheese
		There are several methods and recipes for making cream cheese at home, but this is the absolute best and easiest of them all.
		It tastes just like cream cheese used to taste, when it came from the corner deli, before Kraft started wrapping it in foil bricks.
		This cheese is not recommended for using as an ingredient in other recipes, as it is too soft and delicate.
	mt.essortment.com /howtomakecrea_rkpw.htm (617 words)

	Cream Cheese Recipe
		This particular recipe makes a creamy sweet cheese that is worthy of your best cheese cake recipe.
		The milk should be a firm curd within 15 hours, however the full 12-15 hours is needed to develop the correct flavor.
		Place the cheese into a sealable container into a refrigerator.
	www.geocities.com /Heartland/Cottage/1288/soft/cream.htm (183 words)

	Basic Recipes - Cakes & Frostings - Cream Cheese Icing
		Beat together cream cheese and butter until smooth.
		Combine the butter, cream cheese and vanilla, mixing well.
		Cream: Cream cheese and margarine, then add vanilla; beat well.
	www.basic-recipes.com /cks/creamcheese.htm (69 words)

	Baked Cream Cheese Appetizer - All Recipes - Christmas
		Sprinkle one side of the cream cheese with half of the dill weed.
		Place brick of cream cheese dill side down in center of dough.
		Enclose cream cheese by bringing sides of dough together and pressing edges to seal.
	christmas.allrecipes.com /az/BakedCreamChseAppetizer.asp (112 words)

	Cream Cheese Brownies
		Cream Cheese Brownies is from the Cook'n with Betty Crocker collection.
		Lighter Cream Cheese Brownies: For 6 grams of fat and 120 calories per serving, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the butter and 2 eggs plus 4 egg whites for the 4 eggs.
		Use reduced-fat cream cheese (Neufchâtel), softened, in Cream Cheese Filling.
	www.dvo.com /recipe_pages/betty/Cream_Cheese_Brownies.html (423 words)

	Cream Cheese Brownies
		In small bowl of electric stand mixer (or use a medium bowl and a powerful hand-held mixer), combine softened cream cheese, sugar, and vanilla.
		Spoonfuls will not entirely cover cream cheese layer--OK. If you wish, with a toothpick or cake tester, cut through the brownie spoonfuls and just into the cream cheese layer five or six times, first parallel to the long edges of the pan, then parallel to the short edges of the pan.
		The brownie spoonfuls will have set somewhat after coming into contact with the colder cream cheese layer, so they may provide a bit of resistance to the toothpick.
	www.globalgourmet.com /food/ilc/1198/brownies.html (701 words)

	Kraft Foods Inc. - 100 Years: Philidelphia Cream Cheese (Site not responding. Last check: 2007-11-06)
		Throughout the 1980s, the Philadelphia brand continued expanding by appealing to consumers' ever-changing palates through the introduction of flavored cream cheese spreads in regular and fat-free varieties.
		Kraft revolutionized the production of cheese when he discovered that if he heated and continuously stirred cheese, then placed it in a sterile container, when the cheese cooled, it would regain its solid state.
		To differentiate Kraft cheese spreads from the competition in the early 1930s, Kraft sold its spreads in brightly decorated five-ounce glass jars called Swankyswigs that could be reused as drinking glasses.
	www.kraft.com /100/innovations/philly.html (777 words)

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