Cream Cheese

CooKing

Cream Cheese is a creamy cheese cooked with the use of milk and cream. It is widely spread for cooking of Japanese kitchen dishes – sushi and rolls, as well as in confectionary production.

Packing and Packaging
2250 g
2250 g
5500 g
5500 g
11000 g
11000 g
Fat content in dry matter
70 %
Shelf life
180 days

Conditions: at temperature from +2 °С till +6 °С, relative humidity 75–85 %.
The number of pieces in a transit pack: 4/1.
Packing: a cup with a cover.

Cream Cheese widely used in cooking various salads, desserts and for baking cakes, custard pies, biscuits. It is a major ingredient of a well-known dessert Cheesecake. It is widely used in Japanese cuisine, whose popularity is growing rapidly. Creamcheese is used as one of the main components in the preparation of sushi. Gentle creamy taste of the cheese conveniently emphrasizes bright flavours of other ingredients.

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Cream Cheese is a soft and slightly salty cream cheese, having moderately expressed taste and made of milk and thick cream. It has a creamy consistency and it is ideal for preparation of the popular “Cheesecake” dessert.

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Cremolle Bonfesto – creamy-curd cheese made of fresh milk and rich cream. Cremolle belongs to the category of soft aerated cheeses. Use of exclusively natural ingredients and careful whipping allow getting the gentle cream cheese, light and airy.

Soft cheese

Cream Cheese is a soft and slightly salty cream cheese, having moderately expressed taste and made of milk and thick cream. It has a creamy consistency and it is ideal for preparation of the popular “Cheesecake” dessert.

Soft cheese

Cream Cheese is a creamy cheese cooked with the use of milk and cream. It is widely spread for cooking of Japanese kitchen dishes – sushi and rolls, as well as in confectionary production.

All cheeses