Cream cheese

We think many have tried at least once the famous sushi with Philadelphia cheese or the excellent and tender cheese dessert Tiramisu with Mascarpone cheese. These two popular cheeses refer to soft cream cheeses.

Cream or cheese cream cheese, spread and even krim chiz is a separate kind of cheese, which is represented mainly by creamy or butter-like milk cheeses, or rather cream. Remarkably, when making cream cheese, cheesemakers skip the cheese ripening process, so they get cheese cream, not hard cheese.

Mascarpone cheese is considered one of the oldest cream cheeses known to humans. It began to be produced in the Italian province of Lombardy, famous for its cheeses. From there comes the famous Gorgonzola mold cheese and other equally well-known cheeses.

The process of making Mascarpone cheese is described in the cookbooks of the 16th century. To make cream cheese, cream from buffalo milk with a fat content of at least 25% was taken and heated in a water bath. Cheesemakers constantly stirred the cream, gradually adding tartaric acid, lemon juice and wine vinegar.

Then the cream cheese is poured into special bags and suspended in a cool place. The result is creamy cream cheese Mascarpone. If Mascarpone is considered the oldest cream cheese, then Philadelphia has earned the title of the most polar cheese.

The American company Kraft Foods began producing cream cheese at the end of the 19th century. Cheesemakers wanted to make cheese oil that could be easily spread on a sandwich. The result was Philadelphia cheese, which began to be in frantic demand among buyers.

Another well-known cream Bursen cheese. At the beginning of the 20th century, a cheese maker named Francois Bursen decided to make some adjustments to the classic cream cheese recipe and patented his own brand of cheese, which he named after himself.