# How has cream cheese not been a staple in my kitchen? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 20, 2021, 10:10pm UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386 "2021-12-20T22:10:24Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [December 21, 2021, 12:07am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/21 "2021-12-21T00:07:17Z")
Does anyone here watch the Pressure Luck You Tube channel? Jeff uses Boursin as a staple, and when I found some on sale, I got it - and while I liked it, it didn’t like me. I burped that stuff for DAYS afterwards, and it clung to my throat like almost nothing I’ve ever experienced before, except for Marmite. ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [December 21, 2021, 12:21am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/22 "2021-12-21T00:21:52Z")
Boursin in scramble eggs….mmmmmmmmm ---
**Author:** ![DPRK](https://avatars.discourse-cdn.com/v4/letter/d/4491bb/32.png) [@DPRK](https://boards.straightdope.com/u/DPRK)\ **Post date:** [December 21, 2021, 12:25am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/23 "2021-12-21T00:25:36Z")
Some desserts traditionally take Italian-style cream cheese like Mascarpone: [![](https://upload.wikimedia.org/wikipedia/commons/a/ab/Coffee_Mascarpone_Cr%C3%A8me.jpg) ](https://upload.wikimedia.org/wikipedia/commons/a/ab/Coffee_Mascarpone_Cr%C3%A8me.jpg) [https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Tiramisu\_-\_Raffaele\_Diomede.jpg/800px-Tiramisu\_-\_Raffaele\_Diomede.jpg](https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Tiramisu%5C_-%5C_Raffaele_Diomede.jpg/800px-Tiramisu_-_Raffaele_Diomede.jpg) ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [December 21, 2021, 12:27am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/24 "2021-12-21T00:27:06Z")
> [@nearwildheaven](#): > > I got it - and while I liked it, it didn’t like me. I burped that stuff for DAYS afterwards Very odd. To me, Boursin herb & garlic is just a refined variation on cream cheese. I love the stuff. In fact, thanks to this thread, it’s on my shopping list for tomorrow along with bagels! ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [December 21, 2021, 2:10am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/25 "2021-12-21T02:10:04Z")
> [@Baal\_Houtham](#): > > Cream cheese has its uses, but it’s generally not a replacement for other cheeses. Another alternative…says [Wikipedia](https://en.wikipedia.org/wiki/Neufch%C3%A2tel_cheese) > In 1872, William Lawrence, a [New York](https://en.wikipedia.org/wiki/New_York_(state)) dairyman of the township of [Chester](https://en.wikipedia.org/wiki/Chester,_Orange_County,_New_York), created the first American [cream cheese](https://en.wikipedia.org/wiki/Cream_cheese) as the result of adding cream to the recipe for Neufchâtel.[[3]](https://en.wikipedia.org/wiki/Neufch%C3%A2tel_cheese#cite_note-3) > American Neufchâtel is softer than regular cream cheese due to its approximately 33% lower fat and higher moisture content.[[4]](https://en.wikipedia.org/wiki/Neufch%C3%A2tel_cheese#cite_note-4)[[5]](https://en.wikipedia.org/wiki/Neufch%C3%A2tel_cheese#cite_note-5) Due to this reduced fat content, it is found in most [grocery stores](https://en.wikipedia.org/wiki/Grocery_store) as a reduced-fat option to cream cheese. A few years ago, Mrs. L’s boss invited us over for dinner. Mrs. Boss served us some brie en croute. If you love cheese and you’ve never had it, you need to get acquainted. It’s awesome. I’ll link to a recipe but at the heart of it, you need… A tube of dough A brie Some jam/jelly/preserves (We’ve used onion/garlic marmalade, pepper jam, but it’s up to you). Egg wash Directions: Roll out your dough. Place the brie on top of dough. On that place your jam/jelly/preserves. Wrap the dough over it, get fancy if you like with decorations etc. Egg wash, bake. When finished, dip a sturdy cracker or chip in and watch it disappear. Mrs. L found a wedge on sale, bought it. Because it didn’t have that outer rind all the way around, it melted out into the pan and was a total mess. No matter, it was still dispatched quickly. Google your own recipe if you like; this goes so far as to use puff pastry. > **[Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans - Once...](https://www.onceuponachef.com/recipes/baked-brie-en-croute-with-honey-dried-cherries-rosemary-pecans.html)** > > (TESTED & PERFECTED RECIPE) A delicious baked brie plus a foolproof technique for wrapping the cheese in puff pastry. ---
**Author:** ![SacFly](https://avatars.discourse-cdn.com/v4/letter/s/9fc348/32.png) [@SacFly](https://boards.straightdope.com/u/SacFly)\ **Post date:** [December 21, 2021, 3:33am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/26 "2021-12-21T03:33:37Z")
Some cream cheese, some butter, a little milk and some fresh parsley or chives makes excellent mashed potatoes. ---
**Author:** ![Wesley\_Clark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wesley_clark/32/20581_2.png) [@Wesley\_Clark](https://boards.straightdope.com/u/Wesley_Clark)\ **Post date:** [December 21, 2021, 6:58am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/27 "2021-12-21T06:58:43Z")
I feel the same way about heavy cream. I don’t know how I cooked without it. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [December 21, 2021, 7:26am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/28 "2021-12-21T07:26:33Z")
As long as we’re pairing cream cheese with jams and jellies, don’t forget the heaven that is cream cheese on a cracker with a hot pepper jelly. There was just an article on the CNN website about a supposed cream cheese shortage. I read it just before shopping for Christmas cooking, and was glad that nothing I was planning on required cream cheese. However, the store had plenty of cream cheese, so I bought two cartons of it, just in case. ---
**Author:** ![Snowboarder\_Bo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowboarder_bo/32/229_2.png) [@Snowboarder\_Bo](https://boards.straightdope.com/u/Snowboarder_Bo)\ **Post date:** [December 21, 2021, 7:42am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/29 "2021-12-21T07:42:00Z")
Mmmmmmmm cheese! I like cream cheese but I prefer neufchâtel and make my own garlic/jalapeno/onion/whatever I feel like spreads every week. (They key is to not use dry herbs and spices, btw. I mean, you can use them but they should be re-hydrated somewhat before mixing with the cheese.) I eat two mini-naan with it for breakfast most mornings. ---
**Author:** ![Atamasama](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/atamasama/32/12961_2.png) [@Atamasama](https://boards.straightdope.com/u/Atamasama)\ **Post date:** [December 21, 2021, 8:59am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/30 "2021-12-21T08:59:12Z")
Up here in the Seattle area we learned a secret about cream cheese. > **[Seattle-style hot dog](https://en.wikipedia.org/wiki/Seattle-style_hot_dog)** > > Pages for logged out editors learn more > > A Seattle-style hot dog, sometimes referred to as a Seattle Dog, is a hot dog topped with cream cheese and sautéed onions and served in a pretzel bun that is often sold from late night or game day food carts in Seattle. > Although the origins are not clear, it has been adopted as a regional variation. It is believed that the concept began in the Pioneer Square neighborhood in the late 1980s or early 1990s. One possible inventor is Hadley Longe who... Typically I do grilled bell pepper instead of onions, since I can’t digest onions properly. ☹ ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [December 21, 2021, 9:31am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/31 "2021-12-21T09:31:06Z")
> [@SacFly](#): > > Some cream cheese, some butter, a little milk and some fresh parsley or chives makes excellent mashed potatoes. I use cream (actually, the half-and-half that I use for coffee) for mashed potatoes, but you’ve just given me an interesting idea: adding some Boursin herb & garlic Gournay (per my previous post) to mashed potatoes! ---
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [December 21, 2021, 10:11am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/32 "2021-12-21T10:11:09Z")
> [@CairoCarol](#): > > However, the store had plenty of cream cheese, so I bought two cartons of it, just in case. …and that’s how you get a shortage. ---
**Author:** ![alovem](https://avatars.discourse-cdn.com/v4/letter/a/b38774/32.png) [@alovem](https://boards.straightdope.com/u/alovem)\ **Post date:** [December 21, 2021, 10:37am UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/33 "2021-12-21T10:37:57Z")
> > [@SacFly](#): > > > > Some cream cheese, some butter, a little milk and some fresh parsley or chives makes excellent mashed potatoes. > [@wolfpup](#): > > I use cream (actually, the half-and-half that I use for coffee) for mashed potatoes, but you’ve just given me an interesting idea: adding some Boursin herb & garlic Gournay (per my previous post) to mashed potatoes! I came in here to comment on SacFly’s post, too, but to say that it similarly enriches pureed vegetables. One of my cold-weather favorites is zuchinni, leek, squash and potato. Cut into small pieces, add as little water as possible and part of a crumbled chicken bouilllon cube (or broth instead of water+bouillon). Cook with lid until soft, add a dollop of cream cheese (or any fake or real cheese), stir until it’s dissolved and blend or run through a food mill. It’s not much to look at, but it sure makes your insides feel good. Like they’re giving you a warm hug on a cold winter night. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [December 21, 2021, 2:36pm UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/34 "2021-12-21T14:36:36Z")
Now that’s an idea… I’ve done the cream cheese mashed potatoes and think highly of it, but I had never considered adding Boursin herb & garlic to mashed potatoes. ---
**Author:** ![DPRK](https://avatars.discourse-cdn.com/v4/letter/d/4491bb/32.png) [@DPRK](https://boards.straightdope.com/u/DPRK)\ **Post date:** [December 21, 2021, 3:23pm UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/35 "2021-12-21T15:23:17Z")
Maybe? Has anyone tried it with potatoes? Perhaps I just don’t like Boursin that much. Maybe it would go better with some raclette cheese, or a Saint-Marcellin or something. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [December 21, 2021, 3:29pm UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/36 "2021-12-21T15:29:16Z")
All these posts and no one has yet mentioned the wonder that is cheesecake? I make a pumpkin cheesecake for Christmas almost every year - it never disappoints. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [December 21, 2021, 3:31pm UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/37 "2021-12-21T15:31:28Z")
Cream cheese is good in mashed potatoes if you’re out of sour cream. Or add both, like some of my relatives do for their holiday meals. > [@Mean\_Mr.Mustard](#): > > jalapeno slices If you’re in a hurry… [![](https://i5.walmartimages.com/asr/46ace407-3855-4740-b495-eee52de9952b.d43d469efd9aa8cad94f9cf39b2e0cf7.jpeg) ](https://i5.walmartimages.com/asr/46ace407-3855-4740-b495-eee52de9952b.d43d469efd9aa8cad94f9cf39b2e0cf7.jpeg) ---
**Author:** ![Atamasama](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/atamasama/32/12961_2.png) [@Atamasama](https://boards.straightdope.com/u/Atamasama)\ **Post date:** [December 21, 2021, 3:44pm UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/38 "2021-12-21T15:44:14Z")
> [@wolfpup](#): > > I use cream (actually, the half-and-half that I use for coffee) for mashed potatoes, but you’ve just given me an interesting idea: adding some Boursin herb & garlic Gournay (per my previous post) to mashed potatoes! My wife uses both cream cheese and sour cream when she makes mashed potatoes. I’ve mixed Boursin in with instant mashed potatoes (it’s not bad if you buy the right stuff) and it adds a ton of flavor. ---
**Author:** ![Icarus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/icarus/32/72_2.png) [@Icarus](https://boards.straightdope.com/u/Icarus)\ **Post date:** [December 21, 2021, 3:57pm UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/39 "2021-12-21T15:57:07Z")
2 Cream Cheese tidbits - - A Cream Cheese block with BBQ sauce poured over makes an excellent easy dip/spread for crackers. - When I was working in Germany, our canteen sold pre-made sandwiches which had meat, cheese slice, and herbed cream cheese spread. My initial reaction was, “hey now, cheese on cheese?” But I was easily convinced that this is the way to make a sandwich, and have adopted it in my home! ---
**Author:** ![Atamasama](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/atamasama/32/12961_2.png) [@Atamasama](https://boards.straightdope.com/u/Atamasama)\ **Post date:** [December 21, 2021, 4:02pm UTC](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386/40 "2021-12-21T16:02:40Z")
Here is my cream cheese specialty… Take one can of no bean chili, and one block of cream cheese. Put it in a large bowl that you can microwave. Heat it up a minute at a time, stirring it thoroughly after each time you heat it, until it’s mixed up together nicely. You can eat it with tortilla chips (or if you’re fancy, some bread and butter). It’s insanely delicious and the easiest thing in the world. Back in the “before days” when people could gather in the workplace in multiple years I brought it to Halloween potlucks in a bedpan. Actual photo from one year: [![Imgur](https://i.imgur.com/Ew07WWk.jpeg "imgur.com") ](https://imgur.com/Ew07WWk) You really need to see the effect in person, as steam is rising off of it. Something that looks that wrong shouldn’t taste so good. [Previous page](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386.md?page=1) [Next page](https://boards.straightdope.com/t/how-has-cream-cheese-not-been-a-staple-in-my-kitchen/956386.md?page=3)