Crazy about cream cheese

Consumers enjoy eating cream cheese in everything from cheesecakes to pates, from Jell-O[TM] molds to stuffed mushrooms. Since first introduced in 1880, fresh, smooth cream cheese has become an American staple. Whether starting the day with a breakfast bagel rich with flavored spread, enjoying a hot plate of enchiladas stuffed with spiced-up cream cheese for dinner, or perhaps experiencing a rich crab fondue for special occasions, the home chef has many options. Food processors, however, trying to tease taste buds with new and original offerings, have to meet different needs.

Using cream cheese presents certain challenges to food developers, and Kraft Food Ingredients Corporation (Memphis, Tenn.) provides some answers. For one thing, cream cheese is a fresh, non-cured cheese that requires refrigeration. Freezing damages the distinctive texture, so proper refrigeration is a must and adds to product costs. Cream cheese often represents one of the more expensive ingredients in many popular desserts. Since its price fluctuates considerably, food processors frequently request an ingredient that delivers the flavor and texture of cream cheese at a lower, more stable cost.

Kraft[R] Cream Cheez Blend PN 62515 and Kraft[R] Neufchatel Cheez Blend PN 70507, both introduced recently by Kraft Food Ingredients, address the cost complications for food processors that wish to use cream cheese and Neufchatel cheese in their formulations. Designed as 1:1 replacements, these blends provide similar levels of saturated fat and trans fat as standard cream cheese and Neufchatel cheese. Made with real cream and Neufchatel cheese, the two blends offer the same functional characteristics of the cheeses and can be used as direct replacements, without the costly reformulation of existing products. Kraft[R] Soft Cream Cheez Blend, PN 62527, a soft version of the Cream Cheez Blend, is ideal for products requiring a smoother texture, such as icings, fillings and spreads.

Easier on Formulations

The only changes food technologists will need to make for products switching to Kraft Cream Cheez Blend PN 62515 and Kraft Neufchatel Cheez Blend PN 70507 from traditional cream cheese applications will be in the ingredient lines; manufacturers still will be able to state "cream cheese" and "Neufchatel cheese" on the product label. These cheeses were developed to allow the manufacturer to include the standard of identity cheese in their ingredient lists, while reducing overall costs and market volatility. Wherever cream or Neufchatel cheeses have been incorporated, Kraft Cheez Blends will fit right in.

There are no similar refrigerated items on the market today. The dry ingredient alternatives that exist cannot compare with the 1:1 functionality of real cheese blends. According to Mike Jackson, senior business marketing manager, soft cheese products, "real cheese blends are the only way to 'meet the viscosity requirements of cheesecakes and fillings. Reconstituted dry ingredients require the addition of expensive emulsifiers and other additives to even approximate real-cheese texture."

Kraft's scientists have done extensive testing, in both laboratory and real-life manufacturing settings, to confirm that Kraft Cheez Blends are truly the functional equivalents of their standard of identity counterparts. "The combination of proprietary technology and ingredients, along with the use of real, standard of identity cream and Neufchatel cheeses, means these blends mimic the standard of identity cheeses, in terms of the cheese structure itself," adds Jackson.

A number of Kraft Food Ingredients' customers are successfully using Kraft Cream Cheez Blend and Kraft Neufchatel Cheez Blend in applications designed for traditional cheeses, and feedback has been deliciously positive.

Cherry Cheesecake

Looking for the perfect dessert to bring for Thanksgiving dinner or a deliciously sweet treat to impress an important date? Then a cherry cheesecake is your answer. This simple yet intricately flavorful cheesecake is great for both a big family lunch fest and a romantic dinner, especially with a light sparkling wine.

And no, forget about buying the cherry cheesecake. Why don’t you make one instead? With the right tools and this simple how-to, you’ll be able to put together a scrumptious cherry cheesecake in no time.

For the crust, you will need a cup of graham cracker crumbs, sugar (about three to four tablespoons is enough), and some melted butter. To make the cheesecake, you will need softened cream cheese and about three to four medium-sized eggs (both the eggs and the cream cheese should be at room temperature). You will also need about fifteen ounces of chilled, cherry pie-filling, sugar, and vanilla extract.

Now that you have all the ingredients on hand, you can start by making the crust. Mix together the graham cracker crumbs, the melted butter and the sugar, and then force the mixture down into the bottom of a spring-form pan. Pop this in the oven and bake it at about 350 degrees for ten to twelve minutes.

While baking, go right on to making the cake. It’s a good idea to use an electric mixer to blend together the cream cheese, the eggs (remember to drop them in one by one), and then the vanilla and sugar. Once you get a firm consistency, bake it at about 450 degrees for ten minutes. Then, adjust the temperature to about 25 degrees lower and go on baking for another forty minutes.

You can then carefully take the cake off the pan and let the cake cool. Pop it in the refrigerator overnight (or for at least nine to twelve hours). Finally, generously spread the cherry filling over the cake.

By Elizabeth Morgan

Buying, Storing and Serving Cheese

Cheese is more than just peeling back the wrapper on a slice of American cheese. There are proper buying, storage and serving procedures that will help maintain freshness and ensure enhanced flavor and texture.

When buying cheese consider these three items.

** Where to Shop

- Choose a reliable source such as a specialty market or gourmet grocery store.

- Find a cheese only market or a cheese restaurant. Many large metropolitan areas have restaurants that serve only cheese and wine.

- Shop at a gourmet food store that specializes in cheese.

** Amount to Purchase

- Buy only what will be consumed with in a few days. Flavors and aroma of fine cheeses change over time in a home refrigerator.

** Characteristics of Cheese

- Cheese should present the characteristics of that particular style. The interior should not have cracks, mold or discoloration in any form.

- Natural rind cheeses have a rustic appearance. The rind on the outside of these cheeses is a side product of production. Blue or Roquefort styles will have some mold and cracks; this is a normal characteristic of these types of cheeses.

- Taste and sample. Follow your pallet and choose flavors that appeal to you.

Storage Guide

When you fist bring cheese home remove it from the plastic wrap or plastic bag it has come in. This type of storage is only good for transporting the cheese from shop to home. Re-wrap the cheese in waxed paper or parchment paper. This will allow the air and moisture to circulate around the cheese. Air and moisture are integral to keeping the cheese in the best possible condition.

Serving Guide

When serving cheese serve no more than 5 varieties at a time. Vary the size, shape, flavor and texture to add interest. Choose a wooden board or marble slab to serve on. If you have a silver tray with a wood insert this is an elegant way to add a special touch. Remember to never crowd the serving tray and place bread or fancy crackers on a separate tray. If the cheeses served have strong distinctive flavors use separate trays and serving utensils. Mild flavors will pick up aromas and tastes from stronger flavored cheese.

Cheese can be accompanied by fresh ripe fruit such as apples, pears, grapes, strawberries, fresh figs, or melon. Even thin sliced onions are a delightful accompaniment. Remember to slice all the fruit, onions and bread thin and in bite size pieces.

As a desert, cheese can be very elegant, or as a light course after the entree and before desert. When serving as an appetizer cheese should be coupled with a light dinner due to the filling nature of most cheeses.

Serving cheese chilled or at room temperature is a matter of personal preference. Room temperature cheese has more flavor and distinctive characteristics than chilled cheese. Room temperature can be achieved by leaving the cheese out for 30 minutes before serving. Remember to keep watch that the cheese does not get to warm and begin to sweat.

by Michael Colucci