Creamcheese is a soft, mild-tasting freshcheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.
The U.S. Food and Drug Administration defines creamcheese as containing at least 33% milk fat with a moisturecontent of not more than 55%, and a pH range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations creamcheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content.
Creamcheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and Mascarpone.
