cream cheese

The term cream cheese (fresh cheese) refers to all cheeses that are ready to eat straight away without maturing. They are produced by acid coagulation, i.e. mainly with the help of lactic acid bacteria and using small quantities of rennet or rennet substitutes. The water content in the fat-free dry matter is highest in the cream cheese group, at over 73 per cent. They are available in all fat content levels and have a short shelf life – ideally, they should be stored at below 3 °C. Unlike all other types of cheese, cream cheese is eaten straight from the fridge. cream cheese is categorised, amongst other things, according to its consistency: there are soft, paste-like varieties such as quark and ricotta; slightly firmer types such as double-cream cream cheese (e.g. California natural or herbs) and Schichtkäse; and soft, grainy varieties such as Cottage Cheese.