On Dec 9, 10:22*am, Bull > wrote:
> In article
> >,
> *Jerry Avins > wrote:
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> > 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.
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> > 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?
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> > Jerry
> > --
> > Engineering is the art of making what you want from things you can
> > get.
>
> It seems that NO salt would be not so good in any cheese. *You probably
> would have to make your own if zero salt was a goal. *I don't see any
> cheese with zero salt where I shop or where I Google.

I first bought it to avoid yet another source of salt, but salt or
not, it's real cheese. I was an instant convert. Cheese on the
Philadelphia model -- it seems to be ubiquitous -- bears the same
relation to it as Velveeta does to mild cheddar: icky.

Jerry
--
When ideas fail, words come in very handy.
-- Johann Wolfgang von Goethe