Cream cheese

Cream cheese is a soft, mild-tasting fresh cheese with a high fat content. Stabilizers such as carob bean gum and carrageenan are added. The US Food and Drug Administration defines the dairy product as containing at least 33% milk fat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. In other countries, it is defined differently and may need a considerably higher fat content. Cream cheese is not naturally matured and is meant to be consumed fresh, and so it differs from other soft cheeses such as Brie and Neufch√Ętel. It is more comparable in taste, texture and production methods to Boursin and Mascarpone.