New discovery: Kraft Philadelphia Cream Cheese

Saturday, 15 October 2011
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One of my food addictions lately is the Kraft Philadelphia Cream Cheese. I like its tangy, creamy cheese taste. It’s compact yet spreadable with just the right amount of tartness – perfect for cheese pan de sal sandwiches.

Kraft Philadelphia Cream Cheese

New discovery: Kraft Philadelphia Cream Cheese

    What is Kraft Philadelphia Cream Cheese?

    According to its website, Kraft Philadelphia Cream Cheese was first created around one and a half centuries ago, a brand that has come to be known worldwide for its strict adherence to quality.

    The renowned Philadelphia standard includes the use of Fresh Local Milk and Real Wholesome Cream that are sourced from local farms. Milk and cream are made into cheese using limited preservatives and are refrigerated within six days from the day they were sourced. Flavored cream cheeses also use real ingredients to ensure maximum flavor.

    What do I like about Kraft Philadelphia Cream Cheese?

    Kraft Philadelphia Cream Cheese has a rich and creamy flavor that goes well with bread. What I like about it is its light and fresh taste that is not too overwhelming to the palate. I love putting it on pandesal; well-balanced flavor of the cream cheese makes bread enjoyable to bite on. Kraft Philadelphia Cream Cheese definitely levels up the taste of pastries that are otherwise plain. It’s also good to use it as spread on scrambled egg sandwich if you are looking for a filling breakfast or mid-morning snack.

    If you love making cheesecakes, then Kraft Philadelphia Cream Cheese is definitely the brand that you should use for it.

    What is cream cheese?

    Cream cheese is a soft cheese with a fresh and mild taste. This cheese with high fat content is achieved by mixing milk and cream together. Cream cheese, though fermented like any other cheese types, is not matured and is meant to be consumed immediately or “fresh.” It is also not meant for long-term storage.

    Cream cheese can be used in cooking to make both savory and sweet dishes. However, it is commonly used as spread in bagels, crackers, in dips, and in salad dressings, to name a few.


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