New York (historical origin) · 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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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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Cream Cheese's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Cream.
45 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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