Chester, Orange County, New York · United States
Cream Cheese.
Silky and cloud-soft on the tongue, cream cheese dissolves into pure buttery sweetness with just a whisper of lactic tang—like fresh cream that's been kissed with a hint of sourness. It smells gently milky and clean, with no sharp edges, making it the ultimate blank canvas: equally at home in a cheesecake's rich interior or spread pale and delicate across warm bread.
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Origin
41.4°N · 74.3°W
The story
How it's made.
Why it tastes that way.
Cream cheese as a distinct category was commercialized in the United States in 1872 by William Lawrence, a dairyman in Chester, New York, who was attempting to replicate the French cheese Neufchâtel. Lawrence's richer version used more cream, producing a denser, more spreadable product. He sold it in foil wrappers branded 'Philadelphia Cream Cheese' — 'Philadelphia' was then a marketing term implying high quality.
The Phenix Cheese Company acquired the brand in 1903, and Kraft purchased it in 1928, making it one of the most widely consumed cheeses in the United States. The FDA standard requires minimum 33% milk fat and maximum 55% moisture. Globally, the category is codified under CODEX STAN 283-1978.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Fresh
- Rind
- rindless
- Age
- 0 mo
- Intensity
- 1 / 5
- Texture
- fresh
Tasting profile
What it tastes like.
These bars are a visual read of Cream Cheese's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for fresh cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 20–30 min before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Slice with a wet knife or simply spoon it — fresh cheeses don't need ceremony.
Store
Fresh and brined cheeses keep best covered in their liquid — and are happiest eaten within days.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Cream.
63 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Cream Cheese are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Cream Cheese at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
