Cream Cheese

For most Americans, cream cheese means cheese wrapped in foil or found in a plastic tub. We’re here to tell you that there’s a lot more to this soft, mild and infinitely spreadable cheese. Cream cheese became popular in the late 1800s, when production in the Northeast spread throughout the country thanks to the invention of the separator. The separator allowed cheesemakers to pack curd hot and double shelf life. We’re stumped as to why cream cheese is often marketed as neufchatel, since it bears no resemblance to that soft-ripened Normandy cheese. Whatever you call it, our bagels would go into mourning without it.


White as snow


Smooth and creamy best friend to bagels and other baked goods


Rich, nutty and slightly sweet


Cheese Image

Performance Notes

With relatively high moisture and milkfat content, cream cheese blends and works with loads of different flavors making it an ideal base for spreads and dips. It’s much easier to cut and wrap when it’s chilled. Pro tip: Score the cheese’s plastic or aluminum wrapper with a sharp knife and slice it with wire or fishing line.

Pairing Notes

We like our cream cheese with just about any beverage. Ones that seem to pair the best with it, however, are ciders, fruit beers and weiss beer. Wines that pair nicely include chianti, chardonnay and riesling.


Where would we be without carrot cake’s sweet and savory cream cheese topper? Or, what if bagels lost their bestest pal? Cream cheese is so mild and spreadable it makes fast friends with many foods especially bagels, wraps, dips, sauces and baked goods