On Sat, 22 Nov 2003 15:09:01 GMT, The Joneses >
wrote:

>Steve YATES wrote:
>
>>
>> Assuming you in Belgium, what would you buy as cream cheese ?
>>
>
>Neuchatel? (sp) The people who make Philadelphia Cream Cheese
>now have a package of Neuchatel cheese. It's about 2/3 less fat.

Not having any idea of what is sold in Belgium, I would simply suggest
that American "cream cheese" is a very mild, young, industrialized,
cheese thingy that's firmer than creme fraiche, owing in part to
stabilizing ingredients. If you have Boursin or Alouette brand, that's
pretty much whipped (aerated) cream cheese with flavorings.

Common 'cream cheese' is white, sold in blocks of 3 or 8oz, and of a
spreadable texture. It is rarely used as a stand-alone 'cheese,' but
as in ingredient in cheesecake, dips, pies, etc.

http://food.epicurious.com/run/foodd...?entry_id=7394