The Making of Cream Cheese: Is It Really Cheese?

Have you ever wondered how cream cheese is made and whether it truly qualifies as cheese? Cream cheese is a rich, spreadable dairy product that has been a staple in many kitchens for decades. Let's delve into the process of making cream cheese and explore its classification within the world of cheese.

Ingredients Used in Cream Cheese Production

At the heart of cream cheese production lies a few key ingredients:

Cream: Provides the rich creamy texture that makes cream cheese so beloved. Milk: Balances the fat content and contributes to the overall texture and flavor. Cultures (Lactic Acid Bacteria): These bacteria are added to ferment the milk and cream, giving cream cheese its characteristic tangy flavor. They also contribute to the development of flavor and texture during the production process. Rennet or Acid (Optional): These can be added to help coagulate the milk proteins, which is beneficial in certain formulations to achieve the desired texture.

The Production Process of Cream Cheese

1. Pasteurization

The first step in the production of cream cheese is pasteurization. This process involves heating the milk and cream to a specific temperature to kill any harmful bacteria. This ensures the safety and freshness of the final product.

2. Inoculation

Once pasteurization is complete, the mixture is cooled to an appropriate temperature and inoculated with bacterial cultures. This step is crucial for developing the characteristic tangy flavor of cream cheese. The cultures convert the lactose in the milk into lactic acid, which contributes to the flavor and texture of the cheese.

3. Coagulation

After inoculation, rennet or acid may be added to promote the coagulation of milk proteins. This results in the formation of curds, which are the solid, gelatinous particles that will eventually become the creamy, spreadable texture we associate with cream cheese.

4. Curd Processing

The curds are then cut, heated, and stirred to release the whey. The specific process used can vary, which is why you might encounter slight differences in texture and flavor among different brands of cream cheese.

5. Whey Removal

The whey is drained off, leaving the curds to be further processed and blended. This step is crucial in achieving the desired consistency and flavor. Additional cream may be added, along with stabilizers, to ensure a smooth, consistent product.

6. Blending

The curds are blended with additional creams and stabilizers to create the smooth texture and spreadability that make cream cheese a versatile ingredient in many culinary applications.

7. Packaging

The final step is packaging and refrigeration. Cream cheese is typically stored in refrigerated conditions to maintain its quality and flavor.

Classification of Cream Cheese

Yes, cream cheese is indeed classified as a cheese. It falls under the category of fresh cheese, which means it is not aged like many other cheeses. The combination of milk and cream, along with the fermentation process, qualifies it as cheese according to dairy classification standards. Its high fat content, typically around 33 percent, also aligns with the characteristics of many soft cheeses.

At least in the United States, what you can legally call “cream cheese” on a food package is defined in 21 CFR 133.133:

Description: Cream cheese is the soft uncured cheese prepared by the procedure set forth in paragraph (a)2 of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 33 percent by weight of the finished food, and the maximum moisture content is 55 percent by weight as determined by the methods described in §133.5. The dairy ingredients used are pasteurized.

Therefore, by legal definition, cream cheese is classified as cheese in the United States.

So, the next time you enjoy a spread of cream cheese, you can appreciate not only its rich, creamy texture but also its classification as a cheese. Whether you’re slathering it on bagels or adding it to recipes, cream cheese is a versatile and delightful ingredient that has stood the test of time.