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Cream cheese

Water content (WFF*)

Cream cheeses are rindless, non-matured cheeses, which are ready to eat immediately after production. They are made using pasteurised milk and have various fat contents. The most well-known varieties include quark, cottage cheese, formaggini, mozzarella, Petit Suisse and specialities like cream cheese and double-cream cheese.

The use-by-date for cream cheeses is stated on the packet. It is important to ensure that they are kept cool throughout transportation, especially during the summer months. Cream cheese products should be stored in their original packaging or in a sealed plastic container at max. 5°C. Cream cheeses can be used in cold and warm dishes, for example for fillings, dips, sauces or in oven-baked dishes.

*Water content in the fat-free cheese mass

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