Different Uses Of Cream White Cheese
Numerous cheese lovers are there who love to experiment with their cheese eating experience. Keeping their demands in mind the cheese manufacturers have designed different kind of cheeses with their tastes and appearance varying from one another. Some even have high fat content and are termed as double or triple cream cheese.
Normal white cheeses also differ in fat content. Depending upon its texture it is classified as Cream White Cheese and many more. This type of cheese has a milder taste and is rich in fat content. This is a soft cheese and stabilizers like carrageenan and carob bean gum are added to it. This cheese contains nearly 30% milk fat and the moisture content is less than 55%. But sometimes this fat content varies from one country to another. It is not matured in the natural process and should be eaten fresh. The production method and the taste are somewhat similar to Mascarpone and Boursin. It is known that this cheese was first manufactured in England in the early 1583. However, many cream cheese making recipes are also found in numerous US cookbooks.
Cream white cheese is the softest cheese among all types. Due to this softness it is generally spread on bread, crackers, bagels etc. It can also be consumed with snacks or potato chips as a dip. Various kinds of spreads are also made with this type of cheese. The most popular and tasty among them is yogurt cream spread. It can also be used in making sweets as it belongs to the same group milk products like milk, yogurt, butter, cream etc. This is an excellent product for thickening sauces and making them creamier. Cheesecakes can also be prepared using this type of cheese. While making cakes this cheese is often used instead of butter or sometimes with butter. Sometimes cream cheese frosting is also made with such creamy cheeses. A common appetizer at the US is known as crab Rangoon. This cheese is the main ingredient of that dish.
These cheeses are rich in nutrient content. Cream white cheese is rich in fat, carbohydrate and protein content. Per 100g of cheese contains 410.00 kcal. The protein content of this type of cheese is 14.20g and carbohydrate content is 0.20g out of which 0.20g is sugar. As we all know that this type of cheese is rich in fat content which is 39.00g out of which 24.90g is saturated. Sodium content is 0.60g out of which salt part is 1.50g. Due to its soft texture it is also used to prepare mashed potatoes instead of olive oil or butter. This is very easy to manufacture and can also be prepared at home. As this cheese is utterly creamy and soft, so it should be paired with a wine with a steely character.
Food pairings which matches perfectly with this type of cheese are fresh and chilled fruits like green apple slices, walnut or oak crackers or honeycomb. Chablis is the first and last choice when comes to wine pairing. The acidic taste of the wine compliments the creamy character of the cheese.