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Wolke talks cream cheesePosted Mar 22nd 2006 4:37PM by Nick VagnoniFiled under: Science, Dairy, Cheese, NewspapersIn his most recent column, food science writer Robert L.
Wolke, breaks down the differences between the multitudes of cream cheeses on the market. Along the way, he points out
the fact that Philadelphia Cream Cheese, which originated in New York, was so named because, at the time (around 1880),
the City of Brotherly Love had a reputation for high quality food. Wolke then goes over some basics of cream cheese
making—it's not aged, the texture comes from vegetable gums. In case you were wondering, whipped cream cheese is
about 22 percent greater in volume than brick cream cheese and has only about 6 percent less fat. In his final one-man
taste test, Wolke concludes what most of us probably already knew, regular cream cheese tastes better than low fat or
no fat cream cheese.
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