Cream cheese is considered a "fresh cheese", as it is not aged like other cheeses. It was developed in America in 1872 and is made from milk just the same as regular cheese. Unlike regular cheese though, very little rennet is added to the milk. Without all the rennet, the lactic acid in the cheese doesn't ferment completely out. This creates the acidic flavor that tingles your tongue when you eat cream cheese.
This Cream Cheese recipe is from the Food Facts and History Cookbook. Download this Cookbook today.
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