In 1928, Phenix merged with Kraft to form the Kraft-Phenix Cheese Company. The company went through some changes over the years and the trademarked Philadelphia name was sold to the Phenix Cheese Company in South Edmeston, New York. At the time, Philadelphia, PA, and the surrounding area had a reputation for its high-quality dairy farms and creamier cheese products, so they decided to use the name "Philadelphia" on the foil-wrapped blocks of their cream cheese. Reynolds, a cheese distributor in New York to sell larger quantities of cream cheese. It was not marketed as "Philadelphia Cream Cheese" until 1880. Instead he accidentally added an excessive amount of cream and created a richer, more spreadable cheese, which would eventually be called "cream cheese". In 1872 William Lawrence, a dairyman from Chester, New York, attempted to make Neufchâtel, a tangy, crumblier cheese product that was popular in Europe at the time. It is one of the best selling brands of cream cheese worldwide, first produced in 1872 and is currently owned by Kraft Heinz Origin ĭespite its name, Philadelphia Cream Cheese was invented in New York State, not Philadelphia. Philadelphia Cream Cheese is a brand of cream cheese. The sweetness from the sugar combined with the creamy cheese really makes for a delicious combination.Brand of cream cheese Philadelphia Cream Cheese You can use any barbecue rub or seasoning blend that you like, but I like to lean towards rubs that are made for pork or ribs because they usually have brown sugar in them. Once your cream cheese is coated in mustard and you’ve scored it with your knife, it’s time to season it up. ![]() Technically you can skip this step because I don’t think it really makes much of a difference in flavor, but it will allow the seasonings to get down further into the block of cheese and provide more surface area for flavor… plus it makes it look a lot prettier! 3. Then, grab a knife and score the top of the cream cheese block in a crosshatch pattern. Using a small basting brush, coat the entire block of cream cheese in a light layer of mustard. ![]() The thicker the binder, the more flavor you’ll get.įor this recipe, I used plain old yellow mustard, but I’ve made it in the past with Dijon mustard and even used a Hot Honey Beer Mustard once which was fantastic. You can keep it simple and rub it down with a bit of olive oil, but I’ve found that I really like the flavor that a bit of mustard adds. ![]() This will help the seasoning stick, so you end up with an even layer of flavor in every bite. The first step is to add a binder to your block of cream cheese. I’m a die-hard Philadelphia fan, but whatever brand you prefer will work just fine. If you’re looking for ideas I’ll share three different versions of this recipe you can make including a version with a delicious nacho cheese Doritos crust. Hot sauce or sweet chili would be great options to use as binders. This recipe is a straightforward and basic version of smoked cream cheese, but don’t be afraid to spice it up! Swap out the binder, switch up the rub, add a touch of sauce… whatever you want – the possibilities are endless. The great part about smoked cream cheese is that you can put any twist on it that you like.
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