What is cream cheese?

Cream cheeses belong to the group of sour milk cheeses. The skimmed milk is curdled with lactic acid bacteria and a small amount of rennet and the curd is cut roughly. Cream can be added to the resultant curd. For the manufacture of curd cheese and double cream cheese the curd is passed through a separator and it can then be enriched with herbs for example. For the manufacture of cottage cheese the curd is heated slightly and stirred lightly in the whey. This makes the fragments round. Then the whey is run off and the product is filled up.

Cream cheeses have a shorter shelf life than matured cheeses so preservatives are often added (especially for self-service products).