Healthy Food Database

Cream Cheese
As the name suggests, cream cheese is made using whole milk, thick cream, a starter and some rennet. The ingredients are mixed together and left overnight. Once the mixture has set the whey is drained off through fine muslin leaving the cream salt. Add salt and it's ready to eat.
Category: Cheese
In Season: all year
To Buy:
Full cream cheese and light varieties (made from reduced fat milk and cream) are available from the supermarket.
To Store:
Once opened store in the fridge wrapped in greaseproof paper or the original wrapper for up to 5 days.
Tips & Tricks:
Opt for lower fat alternatives.
Cooking Tips:

Nutrition per Per serve:

Weight (grams):
30
Carbohydrates, g:
0.8
Fat (g):
9.9
Monosaturated Fat , g:
2.8
Sodium:
Salicylates:
Safe/negligible amount
Energy (kJ):
423
Protein (g):
2.3
Saturated Fat, g :
6.4
Vitamin A:
Amines:
High
Glutamates:
Natural

Benefits the Following Health Conditions:*

Find recipes with Cream Cheese

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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