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Spreads

Associating bagels with cream cheese is as natural as thinking of moms and apple pie. Of course, there's nothing wrong with unaltered cream cheese, but combine it creatively with herbs, spices, fruits, vegetables, jellies and jams, and the good tastes multiply.

ALL CREAM CHEESES ARE NOT THE SAME

Think cream cheese and probably the first image you conjure is a silver paper-wrapped package of PHILADELPHIA BRAND Cream cheese in perfectly shaped 3- or 8- ounce bricks. Today, there ae different types of cream cheeses packaged by a variety of companies -- "lite", "fat-free", "whipped" and "soft" varieties. How are they alike and different?

Cream cheese is a soft, uncured cheese made of cow's milk, with cream added. The type was originated in 1872 by a dairyman from Chester, New York, named Lawrence. The special richness and smoothness of cream cheese comes from the whole milk and added cream. It is one of the few world-famous cheeses made from the lactic acid method rather than the rennet method of coagulating the curd. In 1880, another cheese maker contracted to distribute the cheese under the PHILADELPHIA BRAND trademark. In the late 19th century, Philadelphia was known for its superb-quality dairy products, so the cheese was named for the Philadelphia although it was not made there. PHILADELPHIA BRAND Cream Cheese became a Kraft product in 1928.

Neufchatel cheese is a soft rennet cheese made of cow's milk. Its major source is the Department of Seine Inferieura, France. Neufchatel is made in the same manner as cream cheese, but its moisture content is higher, its fat content and calories are lower and it is softer than the standard cream cheese. It is sometimes flavored with pimento or spices.

Light cream cheese has one-third less fat than regular cream cheese. Generally skim milk replaces whole milk and reduces the fat content. Its name and fat content vary by cheese-processing companies. Check labels among products an dcompare calorie and fat content.

Fatfree or nonfat cream cheese offers consumers zero fat content.

Soft cream cheese was introduced in 1980 under the PHILADELPHIA BRAND, and is now available under many different brands. It is nearly identical in flavor to brick cream cheese; however, the body and texture are significantly different.

Also on the market are light and fat-free soft cream cheeses.

Whipped cream cheese has a fluffy consostency due to a whipping process that incorporates air into the cheese. Whipped cream cheese is available already flavored as well as plain.

STORING AND FREEZING CHEESES

Cream cheese and Neufchatel cheese are very perishable and should be refirgerated until ready to use. Kraft Food Company recommends that once opened, either rewrap or reseal the product in tis original package and place it in an additional plastic sotrage bag or other airtight container. Refrigerate immediately and use within 2 weeks after opening.

Many cheese packages are dated with a "best when purchased by" caution. Look for the dates on a box top, and end flap, a package sleeve or the bottom of a tub.

Also in your grocer's refrigerators are cottage cheese, farmer's cheese, ricotta cheese, Dutch cheese and pot cheese. All are variations on a textured cheese made of pasturized skim milk to which lactic acid cultures are added. many can be substituted for cream cheese in the recipes given.

Refrigeration is the best storage for cheese. However, if you have more cheese than can be used before the fershness date stamped on the package, the following guidelliines are suggested:
1. Do not freeze cream cheeze that you want to use for spreading, because there will be a texture change. Regular brick cream cheese can be frozen for up to two months for use as an ingredient in recipes. Thaw in the refrigerator for approximately 12 hours or overnight.
2. Whipped cream cheese may be frozen for up to 6 months and still retain an acceptable quality fro spreading.
3. Soft cream cheese, light cream cheese, fat-free cream cheese and Neufchatel cheese should not be frozen.

SOFTENING AND SERVING CREAM CHEESE

Warm a brick of cheese to room temperature, cut it inot chunks and mash it with a fork. Add up to 5 teaspoons of milk, cream, yogurt or other liquid, a little at a time, and whip with a food proessor, blender, hand mixer, wire whisk or fork until smooth, creamy and of a spreading consostency.

The following recipes are for an 8-ounce package of cheese and about 5 teaspoons of milk or other liquid ingrendient.

For serving, plan on 1 ounce of cream cheese for topping each bagle half. an 8-ounce package of cream cheese, sliced into rectangles, will yield enough for 8 half-bagels, or about 4 servings.

Cream cheese is also available in a 3-pound brick, which is more economical than the 8-ounce size when preparing large quantities. Soften by cutting into smaller pieces and warm at room temperature for about an hour or set in the microwave on MEDIUM for 30 seconds or util softened. Use a commercial mixer, if available. Or blend small portions at a time with a food processor, mixer or blender.

If you're watching calories, substitute any of the lower calorie, low fat cheese products including nonfat yogurt, sour cream, ricotta cheese, or even applesauce and apple butter for regular cream cheese.

Cream cheese spreads flavored with fruits are as popular as bagels with fruits added. Serve the fruity spreads at breakfast, and for a snack any time of the day. Mix fruit with the cheese according to the recipes. Or spread your bagel with cream cheese, butter, jelly, jam or lemon curd and topw ith sliced or mashed fruit.

When spreads have been refirgerated to blend flavors, allow them to return to room temperature before serving, so they will be of spreading consistency.

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