Cream Cheese

Cream Cheese, an American original, became popular around 1880 when factories spread from the Northeast to the rest of the country.

At that time, cheesemaking underwent a revolutionary change with the invention of the separator, which made it possible to separate the whey immediately from the hot solids, allowing cheesemakers to pack the curd hot, and the shelf life for the finished cheese doubled.

When it comes to cream cheese, there are several options – full fat, low fat and fat free (called Neufchatel).

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose cream cheese made from organic milk, free from hormones.

Selecting and Storing Cream Cheese

Choose organic cream cheese and keep refrigerated. This cheese goes well with fresh fruit, jams and jellies, fruit and nut breads. For wines pair with fruity white wines like Riesling.

Preferences: No Corn, No Yeast, No Peanuts, No Tubers, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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