and Tararua Traditional Cream Cheese 250g — $4.49
Cream cheese is a great alternative to butter on toast, especially if you are teaming it with salmon or my latest food craze, sliced fresh strawberries.
It has less fat than butter and provides a different taste.
When choosing cream cheese recently in the supermarket, I kept away from the product with the American name, thinking it would be full of unnecessary additives. I was surprised to see it was the Kiwi cream cheese I needed to be wary of.
Philadelphia Cream Cheese
• Milk - This is an essential ingredient of any cheese.
• Cream - Used to make this cheese a cream cheese.
• Salt - For flavour and for preserving.
• Vegetable gum (410) - This is locust bean gum (410) which will be in here as a stabiliser.
• Starter culture - This is essential to making any cheese and will usually be in the form of bacteria which gives the cheese its distinctive flavour. If I was to make this at home a starter culture such as yoghurt would be introduced.
Tararua Cream Cheese
• Cream - As above, except in this cheese the cream content is higher than the Philadelphia one.
• Milk solids - These are the solids left in milk when water is removed. These are possibly in here to fill out the cheese.
• Milk - As above.
• Salt - As above.
• Acidity regulator (270) - This is lactic acid (270) which occurs naturally in milk. Not sure why they have added extra.
• Emulsifiers (450,452,451,339) - These are diphosphates (450, 452, 451) and sodium phosphate (339) which are in here to prevent oil and water separating.
• Thickener (401) - This is sodium alginate (401) which will be in here to keep the cheese thick.
• Flavour - This will be an artificial flavour and I can only presume it is here to help it taste like a genuine cream cheese.
The Philadelphia cream cheese (which is made in Australia) is a real cheese.
It has a starter culture and does not need the addition of emulsifiers and artificial flavour.
The Tararua cheese has no culture, so in my opinion is not technically a cheese.
It is a mixture of milk, cream and additives designed to make it taste like cream cheese.
If I was to make this at home I would use milk, rennet, yoghurt and salt which is much closer to the Philadelphia cream cheese ingredients.
I personally think the Philadelphia tastes better too.