"Jerry Avins" > wrote in message
...
> Years ago, I could get cream cheese without gums or stabilizers in my
> local ShopRite. It came from New Holland Dairy in Pennsylvania. (It
> was also made with no added salt, which is what first led me to try
> it.) The dairy stopped shppling it, and that was that, until I found
> some (with salt) in an A&P in Kingston, Ontario. (I don't go to
> Kingston any more, so I don't know if it's still there or not.) It's
> also available in at least one "gourmet" store in Berkeley, CA, The
> last time I was there, I brought back a few pounds, but it lost
> something in the freezer.
>
> A big hunk of Philly cream cheese is about as hearty as a big hunk of
> butter. It nauseates. A big hunk of the good stuff is a tasty any
> cheese going. It's more than just a spread. Does anyone know where I
> can get some around Jew Jersey?


make your own?