Is it a “real” form of cheese or a “cheese-like” product?
I read a few things on the Internet but no firm answer.
Cream cheese is made by introducing a coagulant such as rennet to cream to separate curds from whey. There’s nothing “cheese-like” about it, it’s cheese. It’s a very young, simple cheese, but it’s cheese.
I’ll say “yes” unless someone has a startling expose of how cream cheese is really made from PVC pipe and bathroom caulk. Basically though: does it start as milk? Is it curdled with enzymes, acids, or bacteria? Ta-da! It’s cheese.
If it’s loaded with emulsifiers and artificial flavors, it’s processed cheese of some sort.
Have you tasted fat-free cream cheese? 'cause I’m pretty sure that’s exactly what it’s made out of.
IMHO, there’s no such thing as “fat free cheese” of any sort . Not to mention Turkey Bacon!
Yes, certain ‘fat-free’ products are very suspicious. . . You will never convince me that fat-free ‘half&half’ or ‘sour cream’ are more healthy that the real items. The list of chemicals they add to create the illusion is much scarier to me than a little dairy fat.
Unfortunately for me, I can’t eat regular bacon due to a food allergy and I’ve had to revert to turkey bacon to get my fix. It seems that there are brands that have a good flavor and there are brands that have a good texture, but none that have both.
Of course, it’s real cheese. Why wouldn’t it be? Traditional whey ricotta, made by heating up and straining the byproducts (leftover whey) of the cheesemaking process can be said to technically not be “cheese.” Also, there is the brunost or gjetost (and a couple other variants) that are usually referred to as “cheese,” but are technically not, as they are made by cooking down milk until it becomes so thick and caramelized that it solidifies upon cooling.
But cream cheese is cheese by any accepted definition I could think of.
I think the bigger question is whether or not cottage cheese is real cheese.
Really? I had no idea. Regardless, it’s delicious on crackers.
Cottage cheese is cheese that hasn’t been pressed yet to get the whey out. All cheese looks somewhat like cottage cheese at some point.
I’ve made it before from a recipe I found online after extensive research, and it turned out well. I can’t remember whether it had whey in it of not–you can make it from just boiling down whey until it caramelizes. I think the recipe I used was a mix of whey and milk, so maybe “boiling down milk” should be “boiling down whey (sometimes with milk and/or cream)” to be accurate. Regardless, it’s not technically cheese, more like a dulce de leche.
I bought some gjetost last year. It’s like cheese’s evil twin. It looks just like cheese (except for the goatee) but it tastes like not-cheese.
I guess some purists might say that’s not really cheese, but it seems pointless considering the wide variety of things that are considered to be cheese. If it’s a more solid form of milk then ‘cheese’ makes sense as a description.
So are matters of fact being resolved by poll here now?
in the USA it has to have 33% or more milk fat, not more than 55% moisture. it is an unaged soft cheese.
No, Chipacabra nailed it in the first response. Cheese is milk product with rennet and bacteria added. Later salt is added and temperature is reduced to inhibit the development of the process at the appropriate point. The salt kills some of the bacteria and the temp controls the rest. Usually this process goes on until cheese curds solidify and can be removed from the whey broth.
Cream cheese is just cheese that has been inhibited at an early stage.
QUOTE=Chipacabra;16093188]Cream cheese is made by introducing a coagulant such as rennet to cream to separate curds from whey. There’s nothing “cheese-like” about it, it’s cheese. It’s a very young, simple cheese, but it’s cheese.
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They won’t put it on a Philly cheesesteak sandwich; I know that much.
Isn’t it “creamed cheese”?
sets Simplicio on fire
Stop that.
Tough but fair.