Jerry Avins > wrote:

>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?

In California, some locally made cream cheese is available and
it does not seem gummy or stabilized. Artisanal individuals make it
and sell it to upscale espresso places, who will serve it to you
with your bagel.

One such coffee place is Acre, in Petaluma, but I cannot offhand remember
the name of the person making their cream cheese.

Steve