The name of the cheese? Please help...?!
The name of the cheese? Please help...?
How you english native speakers call the cheese that is neither hard nor soft... you can spread it like butter but still it is cheese... it is not even processed cheese... I really have no idea how to call it and I am making English menu for our Slovak restaurant.
Thanks a million :))
1 month ago
Thanks to all of you who answered! :) I guess cream cheese is fine! :))
Answers:
1 month ago
Thanks to all of you who answered! :) I guess cream cheese is fine! :))
Its probably one of these 3--
Mascarpone cheese: An Italian cheese-like product made from cream skimmed off cow's milk that is processed to become a spreadable food. Mascarpone is basically a solidified cream, which has had a culture added before being heated, coagulated, and whipped into a silky smooth consistency. Somewhat acidic in flavor, it is commonly used to enhance the richness of sauces, such as for use in savory dishes. Or it adds to the richness of pasteries and desserts, such as the Italian dessert, tiramisu. It is often sweetened and flavored to be served as a topping for foods or simply combined with fresh fruit to become a tasty dessert dish.
Cream cheese: A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream. It is very versatile and is used in a wide variety of food dishes, hors d'oeuvres, snack dips, and desserts, such as cheesecake or cake frostings. Since it is very spreadable, it is an excellent topping for crackers, bagels and sandwiches.
Boursin cheese: This creamy cheese from France is usually flavored with herbs, garlic or coarse ground pepper. It's mild and delicate, and goes well with fresh bread and dry white wine. Boursin is considered better than some other flavored spreadable cheeses, like Alouette or regular cream cheese.
Source(s):
i am a cheese aficianado
http://www.foodsubs.com/chefresh.html...
cream cheese?
Cream cheese....?
Cream Cheese maybe...like Kraft brand Philadelphia Cream Cheese...you put it on babels and stuff like that.
Are you talking about brie?
Cream cheese, maybe? Or Ricotta cheese?
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