Cream cheese, an American original, became popular around 1880 when factories spread from the Northeast to the rest of the country. At that time, production underwent a revolutionary change with the invention of the separator, which made it possible to separate the whey immediately from the hot solids. This process allowed cheesemakers to pack the curd hot, and the shelf life for the finished cheese doubled. Of French origin and similar to cream cheese, this soft, creamy, mild flavored cheese has a lower fat content.


Creamy white


Resembles cream cheese but firmer


Resembles cream cheese but lower fat

Serving Suggestions

Use as a sandwich spread for bagels and wraps. Add depth to soups and richness to baked goods. Make a rich frosting for a carrot cake or chocolate cake. Also a key ingredient in cheesecakes.

Goes Well With

Fresh fruit, jams and jellies, fruit and nut breads, bagels Fruity white wines like Riesling


Wisconsin cheesemakers produce cream cheese and neufchatel in many flavors including berry, herb, smoked salmon and roasted garlic. Cream cheese and neufchatel are available in a variety of random-weight packages or bulk.

Performance Note

With a relatively high moisture and milkfat content, cream cheese and neufchatel blend well with and carry other flavors, which make them ideal bases for spreads and dips. Cream cheese and neufchatel should be well chilled for easier cutting and wrapping. Score plastic with a sharp knife; cut with a platform wire or a fishing line cutter.

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)

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