Cream cheese is a generic term for a soft, mild-tasting cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream although versions using low-fat or semi-skimmed milk are available.
Cream cheese is not matured and is usually made from pasteurised cows' milk although soft, non-matured cheese made from goats' milk, ewes' milk or even milk from a mixture of animals could be classed as cream cheese in this context.
Philadelphia cream cheese
By the second decade of the 19th century, Philadelphia and the surrounding area had gained a reputation for making cream cheese. At this time the cheese was produced on family farms and only in small quantities.
Around 1873, William A. Lawrence, a Chester dairyman, was the first to mass-produce cream cheese. By adding cream to the process Lawrence was able to create a richer cheese, that he called “cream cheese”. In 1877 he created the first brand for cream cheese `Neufchatel & Cream Cheese`. In 1879, in order to create a larger factory, Lawrence partnered with a Chester merchant, Samuel S Durland. In 1880, Alvah L Reynolds, a New York cheese distributor, began to sell the cheese of Lawrence & Durland and created a brand name for it: `Philadelphia Cream Cheese`. Reynolds chose the name based on the reputation Philadelphia had for producing cream cheese.
- Philadelphia Original
- Philadelphia Light
- Philadelphia Extra Light
- Philadelphia Light with grilled peppers
- Philadelphia Light with sweet chilli
- Philadelphia light with garlic and herbs
- Philadelphia Light with spring onion and black pepper
- Philadelphia Light with chives
- Philadelphia with Cadbury
- Philadelphia Simply Stir Mushroom
- Philadelphia Simply Stir Garlic & Herb
- Cream cheese
- Philadelphia recipes