Lou Decruss wrote:
One of our friends claims there is a
> big difference in the taste and she only buys Philadelphia. Are my
> taste buds fooling me? Can you tell the difference? What kind do you
> buy? Curious minds need to know these things!!


Why not do a blind taste test and see if your friend can tell the
difference? I buy name brand usually as that is what the commissary
sells though I bought the Philadelphia brand reduced fat cream cheese
yesterday to make Formaggio al Borsini with because even reduced fat
cream cheese will taste great for that.
I wonder if your friend would notice the difference between a name brand
and no-name brand in something like that?

* Exported from MasterCook *

Formaggio al Borsini

Recipe By :Antonio Gatto Lodge Cookbook, OSOIA, Laurel, Maryland
Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces softened cream cheese
1/4 pound softened butter
2 cloves garlic, crushed
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon dill
1/4 teaspoon rosemary
1/2 teaspoon fresh ground black pepper

Mix together and chill.
Allow to reach room temp to serve, with crusty Italian bread or crackers.