Frederic Melton
Philadelphia Cream Cheese is a brand of cream cheese that is one of the best-selling brands of cream cheese worldwide. Despite its name, it was invented in New York State, not Philadelphia. In 1872, William Lawrence, a dairyman from Chester, New York, attempted to make Neufchâtel, a tangy, crumbly cheese that was popular in Europe at the time. Instead, he accidentally added too much cream, creating a richer, more spreadable cheese. In 1880, Lawrence partnered with a cheese distributor in New York to sell larger quantities of cream cheese, and they decided to use the name Philadelphia on the foil-wrapped packages. This was likely because Philadelphia and its surrounding area had a reputation for high-quality dairy farms and creamier cheese products.
| Characteristics | Values |
|---|---|
| Main ingredients | Milk and real cream |
| Other ingredients | Salt, stabiliser (guar gum), acid (citric acid) |
| Texture | Soft and spreadable |
| Taste | Tangy |
| Suitability | Vegetarians |
| pH | Between 4.4 and 4.9 |
| Moisture content | Up to 55% |
| Fat content | Minimum 33% milk fat |
| Origin | New York State |
| Invented by | William Lawrence, a dairyman from Chester, New York |
| Year of invention | 1872 |
| Named after | Philadelphia and its reputation for high-quality dairy farms and creamier cheese products |
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What You'll Learn
The origins of Philadelphia cheese
At the time, Philadelphia and the surrounding region were known for their high-quality dairy farms and creamier cheese products. In 1880, Lawrence partnered with A.L. Reynolds, a cheese distributor in New York, to sell larger quantities of his cream cheese. They decided to use the name "Philadelphia" to capitalise on the region's reputation for dairy excellence. Thus, the cream cheese became known as "Philadelphia Cream Cheese".
It is important to note that there is a separate narrative that suggests a connection between Philadelphia and cream cheese. This story revolves around the Sharpless Creamery, owned by Pennock Edwards Sharpless, a native of Pennsylvania. The Sharpless Creamery was known for producing various dairy products, including butter, condensed milk, and pimento cheese. In 1893, Sharpless moved his creamery to Ward Village, Concord Township, Pennsylvania, where he began producing cream cheese as well.
While the exact reasons for the name "Philadelphia Cream Cheese" remain a bit of a mystery, it is clear that the cheese's origins are rooted in the late 19th century, with contributions from dairy producers and distributors in both New York and Pennsylvania. Over the years, the brand has changed ownership several times, but it has remained a staple in households, eateries, and bagel shops worldwide, solidifying its place in the history of cheese.
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The ingredients used to make Philadelphia cheese
Philadelphia Cream Cheese is a brand of cream cheese that was first produced in 1872 and is currently owned by Kraft Heinz and Mondelez International. Despite its name, it was invented in New York State, not Philadelphia. The cheese was neither made nor distributed in Philadelphia, and the reasons behind the name remain a mystery.
The original Philadelphia cream cheese is made with milk and real cream, with no added preservatives. It is suitable for vegetarians, as it is made with pasteurized milk. The full ingredient list for Philadelphia Original includes:
- Full-fat soft cheese
- Salt
- Stabilizer (Guar Gum)
- Acid (Citric acid)
According to the US FDA, the term "cream cheese" refers to a pasteurized, unaged dairy product containing at least 33% milk fat, with a moisture content of up to 55%, and a pH between 4.4 and 4.9. This pH factor gives cream cheese its distinctive tang, along with spreadability due to the acidification that creates the curds. While most cream cheese is made from cow's milk, it is not mandated by the FDA, so goat or sheep's milk cream cheese is also an option.
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The process of making Philadelphia cheese
The mixture then undergoes acidification, which creates curds and contributes to the characteristic tang of the cheese. This acidification process is carefully controlled to achieve a pH between 4.4 and 4.9, resulting in the distinct flavour of Philadelphia cheese. The curds are then separated from the whey, a key step in the cheesemaking process, as this separation transforms the milk into cheese.
Stabilizers and salt are added to the mixture to enhance texture and flavour. Guar gum, a common food stabilizer, is often used in this step to maintain the creamy consistency of the cheese. The addition of salt not only enhances the taste but also acts as a preservative, helping to extend the shelf life of the product.
The final steps involve packaging and distribution. Philadelphia cheese is traditionally foil-wrapped or packaged in tinfoil, helping to preserve freshness and providing a distinctive presentation. The cheese is then shipped to stores and made available to consumers, who have come to know and love Philadelphia cheese for its versatility and rich, creamy taste.
It's important to note that the process described here may have slight variations depending on the specific type of Philadelphia cheese being produced, as the brand offers a range of flavours and styles to cater to different tastes and culinary applications.
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The history of the Philadelphia brand
However, it was not until 1880 that the cheese was first marketed as "Philadelphia Cream Cheese". That year, Lawrence partnered with cheese distributor A.L. Reynolds in New York to sell larger quantities of the product. Philadelphia and its surrounding area were known for high-quality dairy farms and creamier cheese products, so they decided to use the name "Philadelphia" on the foil-wrapped packaging. Within 10 years, demand had increased to the point that additional dairies were added to the Philadelphia-brand operation, and by the turn of the 20th century, at least five different New York-based brands were producing cream cheese.
The company and brand went through several changes of ownership over the years. In 1910, the New York Produce Review and American Creamery reported that John B. Fassler, head cheesemaker of the P.E. Sharpless Company plant in Delaware County, was producing over 16,000 lbs of milk per day, over half of which was made into Neufchatel and Philadelphia cream cheese. In 1928, the Phenix Cheese Company, which had previously purchased the trademarked Philadelphia name, merged with Kraft to form the Kraft-Phenix Cheese Company. Kraft has been the parent company of Philadelphia cream cheese since then. Today, Philadelphia Cream Cheese is owned by Kraft Heinz and Mondelez International and remains the most popular cream cheese brand worldwide.
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The nutritional content of Philadelphia cheese
Philadelphia Cream Cheese is a brand of cream cheese that is made with milk and real cream. It is one of the best-selling brands of cream cheese worldwide, with a distinct fresh and creamy taste. The original cream cheese is suitable for vegetarians and is made with pasteurized milk and contains no added preservatives.
- Full-fat soft cheese
- Salt
- Stabilizer (Guar Gum)
- Acid (Citric acid)
The nutritional content of Philadelphia Original Cream Cheese per 100g serving is as follows:
- Energy: 1200 kJ/290 kcal
- Fat: 27g
- Of which saturates: 18g
- Carbohydrates: 4.6g
- Of which sugars: 4.6g
- Protein: 5.4g
- Salt: 0.6g
As a general overview, the US FDA defines cream cheese as a pasteurized, unaged dairy product with a minimum of 33% milk fat and a moisture content of up to 55%. The pH of cream cheese typically ranges from 4.4 to 4.9, giving it a tangy taste and contributing to its spreadability.
Philadelphia Cream Cheese was first produced in 1872 and has been owned by Kraft since 1928. It has become a staple product in households and eateries worldwide, known for its versatility in both sweet and savoury dishes.
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Frequently asked questions
Philadelphia is a brand of cream cheese. It is one of the best-selling brands of cream cheese worldwide and is currently owned by Kraft Heinz and Mondelez International.
Philadelphia cheese is made with milk and real cream. It is a pasteurised, unaged dairy product that contains at least 33% milk fat, with a moisture content of up to 55%, and has a pH between 4.4 and 4.9.
The history of Philadelphia cheese dates back to 1872 when William Lawrence, a dairyman from New York, attempted to make Neufchâtel, a tangy, crumbly cheese. Instead, he accidentally added too much cream, creating a richer, more spreadable cheese. It was first marketed as "Philadelphia Cream Cheese" in 1880 when Lawrence partnered with a cheese distributor in New York.
The reason behind the name remains a mystery. One theory suggests that it was to make the product seem more exotic to its mainly New York audience, as Philadelphia and its surrounding areas were known for high-quality dairy farms and creamier cheese products at the time.
Philadelphia cheese is very versatile and can be used in both sweet and savoury dishes. It is commonly used on bagels or to make cheesecakes, but it can also be used in baking or as a spread.
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