Cultured Cream Cheese

Cultured cream cheese is a soft, mild-tasting fresh cheese made from cream and milk. It is made by adding a bacterial culture to the cream, which ferments the lactose into lactic acid, causing the cream to thicken and develop a tangy flavor. The curd is then drained to achieve the desired consistency.

Manufacturers add cultured cream cheese for its rich, creamy texture and slightly tangy flavor. It acts as a base for spreads, dips, and frostings, and adds moisture and richness to baked goods like cakes and cupcakes. It is also used as a filling for pastries and savory snacks.

Cultured cream cheese is generally recognized as safe (GRAS) by the FDA. It is a source of saturated fat and sodium. JECFA has evaluated dairy products, but no specific evaluation for cultured cream cheese is noted. Typical consumption as part of a balanced diet is not associated with adverse health effects.