Hi, everyone! It's really nice to be back. I was quite busy with school, but I'm happy to say that I have graduated from college! I tackled countless papers, projects, homework, and studying for my exams (made possible through perseverance and an obscene amount of Red Bull). What's next for me, you might ask? I'm in a weird stage in my life where I'm figuring that out. But, with out a doubt, I see myself with cheese.
Today's post is inspired by my experience as a cheese specialist and the common questions brought up by my customers. What's the big difference between Cream Cheese, Mascarpone, and Neufchatel? They're all creamy and spreadable but have slight differences in fat content, and flavor.
Philadelphia cream cheese has a light tang, and is made from pasteurized whole cow's milk with extra cream added to it. It's a bagel's best friend and a major component to cheesecake. I seriously love cream cheese. Mix in some pesto and you have yourself an addicting spread for crackers and toast.
By law, cream cheese must contain at least 33 percent milk fat and not more than 55 percent moisture. Ain't that interesting?
Mascarpone (ma-skar-po-nay) is often categorized as cheese and found in the cheese department of your grocery store. However, it's technically not a cheese. Rather, it's a form of cream thickened with acid. It's lightly sweet, soft, creamy, and way lower in sodium than cream cheese. It has a real fresh flavor and satiny texture that doesn't weigh you down. Great in desserts. Hello, Tiramisu.
Neufchatel is lower in calories due to its lower milk fat content. It's higher in moisture and has a light tang, almost resembling cream cheese. Although, I find cream cheese much more flavorful. (Do not confuse American Neufchatel with French Neufchâtel)!
photography credit: philadephia cream cheese via , vermont butter and cheese mascarpone via , clover stornetta neufchatel via
